Suzi Hunton's ambitious main includes beer-infused braised beef with an assortment of side dishes on Come Dine With Me Darlington
- Olive oil, for frying
- 1 kg best braising steak, cubed
- 1 large onion, chopped
- 2 large cloves garlic
- 1 tbsp plain flour
- 500ml bottle of beer (preferably something a little hoppy)
- Thyme sprigs
- 2 bay leaves
- Salt and pepper
- 6 tbsp self-raising flour
- 3 tbsp suet
- 50g mature Cheddar, grated
- 1 tsp mixed herbs
- A few thick slices of day old rye bread
- Olive oil
- 2 cloves garlic, finely chopped
- 100g Wensleydale, crumbled
METHOD
How to make carbonnade of beef with cheese dumplings and croutons
1. Heat a large glug of olive oil in a large flameproof casserole then brown the steak and onions before stirring in the garlic and setting aside. Add the flour to the remaining juices and stir into a smooth paste. Add the beer slowly, stirring constantly and bring to a low simmer. Return the beef and onions to the pan, add the thyme, bay and some seasoning and simmer for up to 5 hours.
2. Half an hour before serving, preheat the oven to 200°C/gas mark 6 to make the dumplings. Mix the flour, suet, cheese and mixed herbs in a large bowl and add enough cold water to bring the dough together. Roll the dough into balls the size of a walnut and drop into the casserole. Place the casserole, uncovered in the oven for 20 minutes, or until the dumplings are golden brown.
3. Meanwhile dip the rye bread slices into olive oil then sprinkle over the garlic. Bake for approximately 15 minutes, or until crispy and brown. Cut into croutons then sprinkle over the cheese and place under the grill, or in the oven, until the cheese melts.
4. Serve the casserole with the croutons, some mash and plenty of roasted winter vegetables.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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