Family Friendly Recipes:
Carbonnade Flamande (…or Ilkley if you prefer!)

This is a great autumn or winter casserole dish that is slightly different because of the dark beer that is used. Ask your butcher for Three Dales casserole, stewing or braising steak chopped into 3 to 4cm cubes. The meat has to be marinated overnight ideally but you could get away with doing it in the morning if you are eating in the evening.

Preparation Time: 45 minutes
Cooking Time: Approximately 2 hours
Serves: 4+

Ingredients:

1.5 kg casserole or stewing beef
500ml strong, dark and preferably Yorkshire beer such as Black Sheep Riggwelter, Theakston’s Old Peculier or one from a local micro-brewery. Traditionally this Belgian dish would use a trappist ale such as Leffe or Chimay.
3 garlic cloves
2 bay leaves
3 tbsp plain flour, seasoned with salt and pepper
2-3 tbsp olive oil
250g chopped or diced Three Dales Bacon
2 carrots
2 onions
1 leek
1 tbsp tomato purée
350ml beef stock
1 bouquet garni

Instructions:

1. The night before you want to cook the dish place the beef in a large bowl, pour the beer over it, crush and add the garlic cloves and then the bay leaves. Cover with cling film and place in the fridge.
2. The next day, drain the beef and reserve the marinade. Dry the meat with kitchen towel, toss in the flour and then fry the beef in olive oil in batches until it is well browned. Remove the meat with a slotted spoon to a plate and set aside.
3. Lower the heat to medium and fry the bacon in until crisp then add it to the beef.
4. Heat the oven to fan 140°C. Brown the carrots, onions and leek in the casserole, add the tomato purée and continue to cook for two minutes, stirring constantly.
5. Add the beef, bacon and reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni and season. Put the casserole lid on and cook in the oven for 2 to 2.5hours, stirring from time to time so it doesn’t stick. Finally season to taste.