Ingredients
2 lb (900 g) braising steak cut into 2 inch (5 cm) squares
15 fl oz (425 ml) beer - your choice of what you like, I tend to go for an IPA. Darker beer gives darker end result
1 tablespoon vegetable oil
12 oz (350 g) onions, peeled and cut in quarters
2 garlic cloves, crushed
1 heaped tablespoon plain flour
a few fresh thyme sprigs
2 bay leaves
salt and freshly milled black pepper
Take the flameproof casserole, place it over direct heat, then heat the oil until sizzling hot and fry the meat, 3 or 4 pieces at a time, until they turn a dark mahogany colour on all sides. Make sure you don't overcrowd the pan or they will create steam and never become brown.
As you brown the meat remove it to a plate then, when all the meat is ready, add the onions to the pan, still keeping the heat high. Toss them around until they become darkly tinged at the edges – this will take about 5 minutes.
After that add the crushed garlic, let that cook for about 30 seconds or so, then turn the heat down, return the meat to the casserole and sprinkle in the flour. Using a wooden spoon, stir until all the flour has been absorbed into the juices.
It will look rather stodgy and unpromising at this stage but not to worry – the long slow cooking will transform its appearance.
Now gradually stir in the beer and, when it's all in, let the whole thing gently come up to simmering point, and while that's happening add salt, freshly milled black pepper and the thyme and bay leaves. Then, just as it begins to bubble, put the lid on, transfer it to the centre shelf of the oven and leave it there for 2½ hours.
Don't be tempted to taste it now or halfway through the cooking as it does take 2½ hours for the beer to mellow and become a luscious sauce.
Method
Or Carbonnade de Boeuf if you prefer. This is basically a very easy, but tasty beef stew. But "stew" is not a word we are allowed to use in our household, as I think I have written elsewhere. Stew conjures images of school dinners and stringy meat in thin gravy with lumpy mashed potato. The Offspring react very badly to the sound of the word.
Well this is basically that formula, but hopefully with lots more flavour and comfort. I have written elsewhere about mashed potato, and the same applies here. Make sure it is done well use a ricer, it makes a huge difference.
The reason for a Stew on this evening is that I am taking the Offspring to the new Potter franchise film (Fantastic Beasts....) and this takes 2.5 hours to cook. So if I put it in as we leave it should be ready by the time we are back (except the potato of course), so that works well for me. And it is cold today so the warrnth will be welcome.
This is a recipe we have used intermittently for years. It originally comes from Delia Smith's Complete Cookery Course published in the 80s and the book we were packed off to uni with. It was a staple and although a little dated, has something to offer even now!
Serve with Mash and veg of choice as you sit cosily snug against the burgeoning winter that bites outside. Storm Angus has just passed - so here is the antidote.
Post script: the Offspring did rumble me "this is stew!" they cried "we don't like stew". But the picture is of an empty plate, because they ate it all which I think says it all.