Ingredients

• 1 tbsp olive oil
• 600 g beef stew beef, cut into large dice
• 2 tbsp cornstarch
• 4 large onions, sliced
• 4 large carrots, sliced
• 1 bouquet garni (bay leaf, thyme, parsley sprigs)
• 1 bottle of brown beer 33 cl
• 1 dl water
• 1 tbsp red wine vinegar
• 2 tbsp brown sugar
• 1 slice of gingerbread
• 1 tsp mustard
• Salt and pepper
• Topping:
  • sprigs of parsley

Preparation

• Heat the oil in a thick-bottomed pan.
• Brown the beef cubes. Sprinkle cornstarch and stir well so that the beef is well coated. It will take about 3 minutes. Take apart.
• Cook the onions and carrots 2 min. until onions are transparent. Salt and pepper.
• Add the bouquet garni and pour the beer and water. The liquid must climb halfway up the meat. Top up if necessary. Finish with brown sugar.
• Cover and simmer over low heat 1 hour 30 minutes.
• Remove the bouquet garni. Add the wine vinegar.
• Rub the spice mustard bread. Add to casserole, mustard side down. Cover and cook 30 min.
• Divide carbonades into the plates. Garnish with a sprig of parsley.