Carbonnade With Mustard Croutons

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.