Carbonnade With Mustard Croutons Recipe

Name: Carbonnade With Mustard Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Stew; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper, freshly ground; 2 lbs stewing beef, cubed; 2 tablespoons vegetable oil; 2 large onions, sliced; 2 garlic cloves, minced; 1 (10 ounce) bottle beer; 1 1/2 cups beef stock; 2 tablespoons brown sugar; 2 tablespoons red wine vinegar; 2 bay leaves; 1 teaspoon dried thyme leaves; 1/2 teaspoon salt; 1/4 teaspoon nutmeg; 1/4 teaspoon black pepper, freshly ground; For Croutons; 3 slices French bread, crusts removed; 2 tablespoons Dijon mustard

Servings: persons

For Stew
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 lbs stewing beef, cubed
2 tablespoons vegetable oil
2 large onions, sliced
2 garlic cloves, minced
1 (10 ounce) bottle beer
1 1/2 cups beef stock
2 tablespoons brown sugar
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper, freshly ground
For Croutons
3 slices French bread, crusts removed
2 tablespoons Dijon mustard

1
In a bowl, stir together the flour, 1/2 teaspoons salt and 1/4 teaspoons pepper. Toss beef cubes in flour mixture.
2
In a large saucpan or dutch oven, heat oil over medium heat. Cook beef cubes in batches until browned on all sides.
3
Place all beef in saucepan and stir in onion and garlic. Cover and cook for 5 minutes or until onions are soft.
4
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.
5
Discard bay leaves.
6
If freezing:.
7
Cool. Spoon into freezer containers, label, seal and freeze for up to 2 months.
8
To reheat and serve:.
9
Two options:.
10
Reheat on stovetop until bubbly and hot. Serve sprinkled with croutons.
11
OR.
12
Place in a casserole dish and sprinkle croutons on top. Cover and bake at 350 degrees for 45 minutes until heated through.
13
Croutons:.
14
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.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For Stew, 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, freshly ground, and more.

Yes, Carbonnade With Mustard Croutons falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carbonnade With Mustard Croutons

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