Delicious UK - (04)April 2020

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Thechallenging

one:baked

alaska

PERFECT A CLASSIC

BE E F C A R B O N N A D E

Ifyou’veneverheardofortastedthisclassicFlemishbeefstew,you’reinfor

a treat.Beefandonionsareslow-cookedforhoursindarkbeersharpenedwith

mustard until rich, flavoursome and tender. It’s a taste sensation

Therecipe

SERVES6.HANDS-ONTIME20 MIN,

OVEN TIME 2½-3 HOURS

MAKE

AHEAD

Makethecarbonnadeupto

2 daysinadvance,then

coverandchill.Orfreeze

forupto3 monthsinanairtight

container,thendefrostfully

overnightinthefridge.Toserve,

reheat on the hob until piping hot.

• Oliveoilforfrying


• 250gBritish outdoor-bred bacon
  lardons


• 2 onions,sliced


• 1kgBritishchucksteak,trimmed,
  cutinto3-4cmchunks (see tips)


• 3 tbspplainflour


• 2 fatgarliccloves,crushed


• 1 tbsptomatopurée


• 1 tbspdijon mustard, plus extra
  toserve


• 1 x 330ml bottle Belgian beer (see
  tips)


• 400-500mlbeefstock


• 4 freshthymesprigs


• 2 bayleaves


• 2 tbspdarkbrownsugar


• Skinnyovenfriesand/or crusty
  bread to serve

1 Heattheovento150°C/130°Cfan/

gas2.Heata splashofoliveoilin

a hob-proofcasserole(witha lid)

andfrythelardonsfora few

minutesuntilstartingtocrispand

releasetheiroil.Addthesliced

onionsandstirtocoat,thenfry

gentlyfor 10 minutesuntilsoftened.

2 Meanwhile,heata splashmoreoil

ina largefryingpan.Workingin

batches,brownthebeefallover,

thensetasideona plate(seetips).

Stirtheflourintotheonions,then

add the beef and any juices, the

garlic,tomatopurée,mustard,beer,

400mlstock(adda littlemoreif the

meatisn’tcovered),herbsandsugar.

Bringuptoa simmer,thencover

withthelidandcookintheovenfor

2½-3hoursuntilthemeatistender.

2 Removethebayleavesandthyme,

thenservewithextramustard,

friesand/orcrustybreadfor

moppingupthegravy.

PERSERVING421kcals,19.9gfat

(6.5gsaturated),40.7gprotein,

15.5gcarbs(8.5g sugars), 1.9g salt,

1.6g fibre

RECIPE AND FOOD STYLING: JEN BEDLOE. PHOTOGRAPH: DAVID CHARBIT. STYLING: LUIS PERAL

Foodteam’stipsforgettingitright

• Wechosechucksteakbecauseit hasa goodmarblingoffat,which
  meansplentyofflavour.It suitsslowcooking,becomingincredibly
  tenderandsucculent.


• Choosea richdarkbeer,suchasa Belgianbrownale,forextra
  flavour,andbuya fewextrabottlestoservewiththemeal.


• Brownthemeatthoroughlyuntilit developsa richcaramelised
  crustinparts,whichwilladdflavourtothefinishedsauce.


• Thekeytoa goodstewislongslowcookingtoensuretendermeat
  anda mellow,roundedsauce.Thesweetonionsandmeatjuices
  balancethebitternessofthebeer,leavinga richpiquantsauce.


• Theflavourofthecasseroleandtextureofthemeatbenefitfrom
  beingmadeatleast 24 hoursahead,sothisdishisidealforbatch
  cookingorreheatingforleftoversduringtheweek.