Name: Boeuf à la Blonde
Prep time: 30 min
Cook time: 2 h 20 min
Total time: 2 h 50 min
Yield: Serves 6
Cuisine: France
Ingredients: 1.4 kg topside or flank of beef, cut into cubes; 3 onions, roughly chopped; 2 sprigs of thyme; 200 g bacon; sea salt; 2 cloves of garlic, crushed, peeled and chopped; 2 bay leaves; freshly ground black pepper; 4 tbsp olive oil; 20 g plain flour; 500 ml light ale

Preparation info

Serves
6

Difficulty
bitter, sweet
Ready in
3 hr

Appears in

The French Market

By Joanne Harris and Fran Warde

Published 2005

About

The beer in this savoury recipe gives the beef a pleasantly bittersweet edge.

Ingredients

4 tbsp olive oil
1.4 kg topside or flank of beef, cut into cubes

Method

Heat the oven to 180°C/gas 4.

Heat the olive oil in a large casserole pan.

Add just enough meat to cover the bottom and brown evenly on a high heat, then remove and repeat until all the meat is browned. Add the onions and bacon and

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Boeuf à la Blonde

Ingredients

Method

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