You may also like
Categories:
olive oil beef stew meat pearl onions beef stock rich flour ground mustard brown ale tomato paste bay leaves Bread coarse grain mustard olive oil parsley carrots broccoli
Viewed: 99 - Published at: 2 years agoIngredients
- 4 tablespoons olive oil
- 2 pounds beef stew meat trimmed and cubed
- 1 pound pearl onions peeled and trimmed
- 2 1/2 cups beef stock rich
- 3 tablespoons flour
- 1 tablespoon ground mustard
- 2 cups brown ale
- 1/4 cup tomato paste
- 2 bay leaves
- 10 slices french bread
- 1/4 cup coarse grain mustard
- 4 tablespoons olive oil to drizzle
- chopped parsley to garnish
- carrots
- broccoli
Method
- Preheat the oven to 325°F. 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.
- 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.
- 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.
- 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.
