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1
Preheat the oven to 170C, 340F, gas mark 3.
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2
Make sure the pieces of beef are thoroughly dry, using paper towels.
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3
In a flame-proof casserole, heat the butter and olive oil.
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4
Add the bacon cubes and fry them until golden.
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5
Remove with a slotted spoon.
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6
Reserve.
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7
Make sure your flame-proof casserole is thoroughly heated.
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8
Place the pieces of beef and brown them on all sides.
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9
Remove with a slotted spoon.
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10
Keep warm.
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11
Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden).
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12
Season well with salt and pepper.
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13
Add the sugar and mix thoroughly.
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14
Cook until a light caramelisation appears then add the red wine vinegar.
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15
Mix thoroughly then cook for 2 minutes.
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16
Add the cooked beef and bacon to the dish.
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17
Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions.
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18
Pour the beer then the beef stock until the meat is entirely covered with liquid.
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19
Add the bouquet garni.
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20
Cut the slices of bread then spread Dijon mustard on the bread.
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21
Cover the meat with the bread.
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22
Place in the oven.
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23
The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high.
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24
When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce.
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25
Taste then adjust the seasoning.
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26
Serve hot.
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27
In Belgium the carbonade will be served with chips/fries/frites.
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28
In Northern France, it will be served with either braised chicory in butter or red cabbage.
