03 January 2013,22:54 by

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This easy to cook flemish carbonnade of beef dish will just get you in time to prepare for dinner before visitors arrive. This menu will not only give you meat and vegetables, but also bread. Preparation is easy even for amateur cook.
Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour 40 minutes

Preparation Method :

  • Trim any fat from the meat and cut into 4 cm/1 ½ inch strips. Heat the oil in a heavy flameproof casserole and fry the beef strips over a fairly high heat until browned on both sides.
  • Remove the meat from the casserole. Reduce the heat to medium and fry the onions and mushrooms until the onions are soft.
  • Stir in the flour and sugar, cook for 1 minute, and then gradually add the beer. Bring to the boil; add the meat strips and enough stock to come just to the top of the meat.
  • Season to taste with salt and pepper and add the bouquet garni. Cover and cook gently for 1 hour.
  • Spread mustard on the unbuffered side of the bread slices.
  • Arrange the slices, buttered side up, on top of the meat and place uncovered in a preheated moderate oven (160°C/325°F, Gas Mark 3) for 20 or 30 minutes, or until the meat is very tender and the bread is crusty on top.
  • Serve immediately with creamed potatoes and a green salad.


  • 1 kilogram beef topside, cut into thin slices 
  • 4 tablespoons Cooking oil
  • 4 onions, sliced 
  • 200 grams mushrooms, sliced
  • 2 tablespoon plain flour 
  • 2 teaspoon brown sugar 
  • 500 ml beer about
  • 250 ml beef stock 
  • Salt and pepper
  • 2 bouquet garni (6 sprigs parsley, 2 bay leaf and 2 sprig thyme, tied together) 
  • Dijon mustard
  • 12 thick slices buttered French bread

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