TO MAKE the most of beef, we start this week with a French classic – beef carbonnade, serves four. You need: 675g / 1½ 1b chuck steak, 1 tbls olive oil, three onions, sliced thinly, one crushed garlic clove, 2 teaspoons muscavado sugar, 1 tbls flour, 290ml / 1½ pints stout, 290ml / 1½ pints beef stock (or one stock cube in the same amount of water), dash white wine vinegar, one bay leaf, one teaspoon chopped fresh thyme, pinch of grated nutmeg, salt and pepper, four slices of French baguette, spread with Dijon mustardRead
