Boeuf à la Blonde

Preparation info

  • Serves


    • Difficulty

      bitter, sweet

    • Ready in

      3 hr

Appears in

The French Market

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.


  • 4 tbsp olive oil
  • 1.4 kg topside or flank of beef, cut into cubes
  • 3 onions, roughly chopped
  • 200 g bacon
  • 2 cloves of garlic, crushed, peeled and chopped
  • 20 g plain flour
  • 500 ml light ale
  • 2 sprigs of thyme
  • 2 bay leaves
  • sea salt
  • freshly ground black pepper


    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 cook for 4 minutes.

    Add the garlic and cook for a further minute. Remove from the heat and sieve in the flour, mixing well to absorb all the oil. Return the pan to the heat, pour in the light ale, stirring constantly, and bring to the boil. Return the meat to the pan, stir and once more bring to the boil. Add the thyme, bay leaves and seasoning. Cover and cook in the oven for 2 hours.