Carbonade of Beef

Carbonade of Beef

Carbonade of Beef

Carbonade of Beef
  • Topping :(optional)

  • 4 thick slices French bread

  • 50 gram (2 ounce) Red Leicester cheese, grated & tossed in

  • Paprika

  • 2 tablespoons oil

  • 675 gram (1 1/2 pound) stewing steak, trimmed and cubed

  • 225 gram (8 ounce) onion, sliced

  • 100 gram (4 ounce) celery, sliced

  • 1 packet Beef Casserole Mix

  • 300 millilitre (1/2 pint) stout beer

  • 150 millilitre (1/4 pint) boiling water


  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Fry stewing steak and prepared vegetables in the oil in a pan until the meat is browned and vegetables are beginning to soften. Transfer to a casserole dish. Stir in packet contents, beer and water until all ingredients are thoroughly combined. Cover and cook for 2 hours or until the meat is tender.
  • 3 Meanwhile cover the slices of French bread with cheese and Paprika.
  • 4 Float the bread slices on top of the casserole at the end of the cooking time. Return dish to the oven for 5-10 minutes until the cheese is melted and bubbling over the bread. Serve immediately with green vegetables and creamed potatoes.
  • 5 The casserole may be stored without the bread topping for up to 2 days in a refrigerator or for up to 2 months in a freezer.