Carbonnade flamande

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• Stewing beefCut into 4cm cubes1 ¼ kg
• Trappist or other dark ale (such as Leffe or Chimay)400 ml
• Garlic clovesLightly crushed3
• Bay leaves2
• Plain flour (seasoned with salt and pepper)3 tbsp
• Olive oil2 tbsp
• PancettaDiced250 g
• CarrotsSliced2
• OnionsSliced2
• LeekSliced1
• Tomato purée1 tbsp
• Beef stock350 ml
• Bouquet garni (thyme, parsley, bay, peppercorns)Tied in muslin1
• ParsleyChopped

1. 1

   The day before, combine the beef with the ale, garlic and bay leaves and leave to marinate overnight. The next day, strain the beef, keeping the marinade for later. Dry the meat with kitchen paper and coat it on all sides in the seasoned flour, then knock off any extra.

2. 2

   Pour 2 tbsp olive oil into a large flameproof casserole and heat it until hot. Working in 3-4 batches, brown the beef for about 5 mins per batch, stirring now and then, until deep golden brown all over. Between batches, add a splash more oil if the pan looks dry, but wait for it to get hot again before the next lot goes in. Move each batch to a plate using a slotted spoon. If the base of the casserole darkens, that is fine, because it deepens the taste of the finished stew.

3. 3

   Turn the heat down to medium and add the pancetta to the same casserole. Cook for 6-8 mins, stirring from time to time, until crisp and golden. Use a slotted spoon to lift it out and add it to the beef.

4. 4

   Preheat the oven to 160°C (140°C fan). Add the carrots, onions and leek to the casserole and cook, stirring now and then, until they begin to brown, about 12 mins. Stir in the tomato purée and cook for 2 mins more, stirring all the time.

5. 5

   Return the beef and pancetta to the casserole, then add the saved marinade. Bring to a simmer, loosening any sticky bits from the base of the pan, and pour in all of the beef stock. Add the bouquet garni, bring to the boil and season with salt and pepper, then take the casserole off the heat.

6. 6

   Cover with the lid and place the casserole in the oven. Leave it there for 2 hours, giving it a single stir at the halfway point. You can chill the finished carbonnade and keep it in the freezer for up to 1 month; stir in an extra 100ml of stock when you reheat it.

7. 7

   When the beef is cooked, adjust the salt and pepper to taste. Sprinkle the chopped parsley on top and bring the casserole straight to the table, with buttered greens or cabbage and either creamy mash or baked potatoes.