Great in winter, this produces a stunningly tender, tasty peice of steaky goodness, but also works out to be quite cheap as it uses chuck steak.  The benefits of slow cooking!


  • 2 tbs olive oil, plus extra to brush
  • 1kg lean chuck steak, chopped
  • 4 onions, thinly sliced
  • 2 garlic cloves
  • 1 tbs Dijon mustard, plus 3 tsp to brush
  • 2 tsp sugar
  • 30g plain flour
  • 2 bottles dark beer (such as ale)
  • 2L beef stock or demi-glaze
  • 2 bay leaves
  • 2 thyme sprigs, plus extra to garnish
  • 1 baguette
  • Grated gruyere cheese

Preheat oven to 150°C.

Heat 1 tablespoon of the oil over medium heat in a large casserole pan.  Cook the meat in batches until browned all over.  Set aside.

Heat the remaining oil and cook the onion, stirring occassionally, for ten minutes or until golden.  Return the meat to the pan with the garlic, mustard, sugar and flour and stir to combine.  Add the beer, then add enough stock until the liquid should cover the meat.  Stir in the herbs, then bring to the boil and cover.  Place in the oven to bake for initially for an hour.

While the carobonade is in the over put any remaining stock into a saucepan, and reduce until it is thick and concentrated.  Set aside.

After the intial hour, check for taste and colour.  Add some or all of the stock concentrate if required.  Return to the oven and cook for another 1-1½ hours until the meat is tender.

Before the cooking is finished, slice the baguette and brush with olive oil.  Place in the oven for 15 minutes or until golden.  Spread slices with mustard and top with gruyere.  Return to the oven for 5 minutes or until bubbling and golden.  Serve carbonnade, topped with extra thyme, with gruyere toasts.