Fresh quality meat and beef direct to your door - Damn Delicious Scotland, UK

Beef Carbonnade with Garlic and Herb Croutons

Serves: 4-6
Temperature: Gas mark 3, 170°C, 325°F
Cooking time: Approx. 2 hours

Ingredients
675g (1 1/2lb) Damn Delicious Rump Braising Steak, cut into 1.25cm (1/2) cubes
45ml (3tbsp) flour, seasoned with black pepper
15ml (1tbsp) oil
2 onions, peeled and sliced
1 clove garlic, crushed
15ml (1tbsp) tomato purée
15ml (1tbsp) English mustard
300ml (1/2 pt) Guinness or dark ale
300ml (1/2 pt) stock
5ml (1tsp) brown sugar
1 bouquet garni
2 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks

[Garlic and Herb Croutons]
Half a baguette, sliced into 8
25g (1oz) butter or margarine
1 - 2 cloves garlic, crushed
15ml (1tbsp) fresh parsley, chopped

Cooking Method
Coat the beef in the seasoned flour. Heat oil in an ovenproof casserole and brown the beef. Add the onions and garlic and cook for 2-3 minutes. Add all remaining ingredients. Bring to the boil, cover and cook in a preheated oven for 1 1/2-2 hours. In a small bowl,  mix the butter or margarine with the garlic and herbs. Lightly toast one side of the sliced bread. Spread the garlic and herb mixture on the other side and toast until golden.