Beef Carbonnade (Print Version)

# Ingredients:

01 - 1.5 kg beef short ribs, trimmed.
02 - 2 tablespoons olive oil.
03 - 1/4 cup plain/all purpose flour.
04 - 1 large carrot, diced.
05 - 2 brown onions, sliced.
06 - 300g button mushrooms, whole or thickly sliced.
07 - 150g speck, diced.
08 - 2 tablespoons tomato paste.
09 - 2 fresh garlic cloves, crushed.
10 - 2 tablespoons wholegrain mustard.
11 - 1 tablespoon fresh thyme leaves.
12 - 1 tablespoon fresh rosemary, finely chopped.
13 - 350ml beer.
14 - 500ml beef stock.
15 - Salt and pepper to taste.

# Instructions:

01 - Preheat oven to 160°C/320°F. Cut beef into individual ribs and dust with flour.
02 - Heat oil in large casserole dish/dutch oven over medium-high heat. Brown ribs in batches until well colored all over.
03 - Add carrot, onion, mushrooms and speck to pot. Fry until vegetables soften. Add tomato paste and garlic, cook 30 seconds.
04 - Add beer, bring to simmer. Add mustard, herbs, and beef stock. Return ribs to pot with any juices.
05 - Cover and bake for 2 hours or until beef is tender. Season with salt and pepper to taste.

# Notes:

01 - Brown ribs well for better flavor.
02 - Can substitute bacon for speck.
03 - Any beer type works well.
04 - Cook longer if meat isn't tender after 2 hours.
05 - Can reduce sauce for thicker consistency.

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