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Carbonade de Boeuf



Serves 6

Preparation Time:  30 minutes

Cooking Time: 3 hours




800g cubed Beef

330 ml Stout (I used Mackeson)

Large Spanish Onion, Sliced

4 turnips, peeled and cubed

2 medium parsnips, peeled and cubed

1 Beef Stock Cube

2 tbsp plain flour

Sea Salt

Freshly ground black pepper

400g can of chopped tomatoes

1 tbsp Worcester Sauce




  1. Pre heat the oven to 200c / Gas 7.

  2. Put a couple of tbps olive oil into a heavy based pan and add all the meat.

  3. Slake over the flour and add seasoning and mix well over a high heat to seal.

  4. Add the onions and cook for 3-4 minutes and then add the rest of the vegetables, stirring well.

  5. Add the tin of tomatoes, Worcester Sauce and finally the beer.

  6. Mix well and when the mixture is bubbling, cover with a layer of tin foil and then place the lid firmly on top, scrunching up the sides of the foil to make good seal.

  7. Now transfer the pan to the oven for 30 minutes and then turn down the heat to about 180C / 170C Fan / Gas 5 and cook for a further 2 - 2 1/2 hours.

  8. Check the casserole about half an hour before the end of cooking time as more liquid may need to be added, but this casserole should not be too wet.

  9. Serve with creamy mashed potatoes and Spring Greens.

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