Carbonnades

Method

Season the beef with salt and pepper, then dust with flour. Heat oil in a heavy casserole and brown the meat in batches until deeply caramelised, removing and setting aside. Add the sliced onions to the same pot and cook gently for 10 minutes until softened and golden. Stir in the tomato paste and mustard powder, cook for 2 minutes, then deglaze with the beer, scraping up all the browned bits. Return the beef to the pot with the stock, bay leaves, thyme, and sugar. Bring to a simmer, cover, and cook in a 160°C oven for 2.5 to 3 hours, until the beef is very tender and the sauce has thickened and darkened. Taste and adjust seasoning before serving with boiled potatoes or crusty bread.