Carbonnade With Mustard Croutons

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READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl, stir together the flour, 1/2 teaspoons salt and 1/4 teaspoons pepper. Toss beef cubes in flour mixture.
  • In a large saucpan or dutch oven, heat oil over medium heat. Cook beef cubes in batches until browned on all sides.
  • Place all beef in saucepan and stir in onion and garlic. Cover and cook for 5 minutes or until onions are soft.
  • Add beer, beef stock, brown sugar, vinegar, bay leaves, thyme, 1/2 tsp salt, nutmeg and 1/4 tsp pepper. Bring to a boil, reduce heat, cover and simmer for 1-1/2 to 2 hours, stirring occasionally, until meat is tender.
  • Discard bay leaves.
  • If freezing:.
  • Cool. Spoon into freezer containers, label, seal and freeze for up to 2 months.
  • To reheat and serve:.
  • Two options:.
  • Reheat on stovetop until bubbly and hot. Serve sprinkled with croutons.
  • OR.
  • Place in a casserole dish and sprinkle croutons on top. Cover and bake at 350 degrees for 45 minutes until heated through.
  • Croutons:.
  • Preheat oven to 350 degrees. Spread bread slices with Dijon mustard and place on a baking sheet. Bake for 15 minutes until toasted. Cut into 1/2 inch cubes.
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