Beef Carbonade

• 4 tbsp olive oil
• 2 lbs beef stew meat, trimmed and cubed
• 1 lb pearl onions, peeled and trimmed
• 2 1/2 cups rich beef stock
• 3 tbsp flour
• 1 tbsp ground mustard
• 2 cups brown ale
• 1/4 cup tomato paste
• 2 None bay leaves
• 8-10 slices French bread
• 1/4 cup coarse grain mustard
• 3-4 tbsp olive oil, to drizzle
• None None Chopped parsley, to garnish
• None None Carrots and broccoli, to serve

1. Preheat the oven to 325u0b0F. Heat 2 tbsp of the oil in a Dutch oven on high heat. Cook the beef, in batches, for 5-6 mins until browned all over. Remove from pan using a slotted spoon; set aside.
2. Add 1 tbsp oil to the pan. Add the onions and cook, stirring, for 6-7 mins until golden brown and beginning to soften. Remove the onions from the pan using a slotted spoon and set aside with the meat.
3. Add 2 tbsp stock to the pan juices. Add flour and ground mustard. Cook, stirring, for 30 seconds. Remove from heat. Add remaining stock a little at a time, stirring well between each addition. Add ale, tomato paste and bay leaves. Bring to a boil, stirring until thickened. Return meat and onions to pan. Cover.
4. Transfer to the oven. Cook for 1 1/2-2 hours until meat is tender. Spread bread with mustard. Place on top of the meat. Drizzle with remaining 1 tbsp oil. Return to oven, uncovered, for 25 mins. Garnish with parsley. Serve with broccoli and carrots.

olive oil, beef stew meat, pearl onions, rich beef, flour, ground mustard, brown ale, tomato paste, bay leaves, bread, coarse grain mustard, olive oil, parsley, carrots

Taken from recipes-plus.com/api/v2.0/recipes/29069 (may not work)