Carbonnade Flamande Belgian Beef Stew

Heat a 20cm or 8" heavy stew pot over a medium-low heat and add the beef dripping.

Cut the onions in half, peel them, then cut them into a large 2cm (¾") dice.

Once the beef dripping has melted, add the onions and soften them for 20-25 minutes, stirring them occasionally. You are not aiming to caramelise the onions or to add any colour; just get them well softened.

Cut the beef into large 25-35mm (1-1½") chunks.

Season the beef with the salt and pepper, then heat a 28cm or 11" frying pan over a high heat, try not to use a nonstick pan if possible. Add half of the butter, then sear half of the beef on all sides.

Transfer it to the onion pot, add the remaining butter to the pan and again add it to the pot with the onions.

Return the frying pan to a high heat and deglaze it with the beer.

Once the beer begins to boil, pour it over the beef. There should be just enough liquid to cover the beef if you use a pan the same size as me, if not, top it up with a splash of water.

Add the sprig of thyme to the pot, followed by the bay leaves.

Spread one side of the butter with the mustard, then place it mustard side down on top of the stew, pressing it down so that it is in contact with the sauce, but not submerged. It is important now you leave the stew alone and let the bread "disintegrate" as it cooks. Transfer to an oven at 140°C or 285°F for 2½ hours.

Remove the pan from the oven, stir the bread through the sauce.

Add the red currant jelly and vinegar, stir again, then taste and add salt if required.

Return the pan to the oven and cook for a final 30-45 minutes.

Equipment Needed

Allergens