CARBONNADE WITH MUSTARD CROUTONS

Carbonnade With Mustard Croutons image

Provided by JillAZ

Categories Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 18

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
3 slices French bread, crusts removed
2 tablespoons Dijon mustard

Steps:

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