Carbonnade

Ingredients

125 g	Bacon, diced
2 Tbsp	Olive oil
2	Large onions, diced
2 tsp	Sugar
1 ½ kgs	Beef chuck steak, or blade steak (Main)
4 Tbsp	Cornflour
½ cup	Beef stock (Main)
330 ml	Black beer
1 Tbsp	Wholegrain mustard
1 bunch	Fresh herbs, tied with string (Main)
1 tsp	Salt and pepper
1	Roasted red capsicum, seeded and diced
6 slices	French bread
25 g	Butter
2 Tbsp	Fresh mixed herbs, chopped

Directions

1. Preheat the oven to 160°C.
2. Sauté the bacon in half the oil in a large casserole suitable for the hob and oven. When nearly crisp, add the onions. Sauté for 1 minute. Add the sugar and sauté until golden. Place aside.
3. Cut the beef into cubes and dust with the cornflour. Fry in the remaining oil in batches, until coloured.
4. Remove from the heat and pour in the beer and beef stock stirring well. Return the onion mixture to the casserole together with the mustard, herbs and seasonings. Cover and cook in oven for 2 hours.
5. Ten minutes before the end of cooking time, remove the casserole lid and stir in the red capsicum. Spread the croutons with butter and herbs and place on top of the meat. Cook for 10 minutes.