Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Chuck steak |
| 3 tablespoons | Oil |
| 4 larges | Onions, chopped |
| 2 cloves | Garlic, crushed |
| 1 tablespoon | Prepared mustard |
| 2 tablespoons | Flour |
| 1½ cup | Ale |
| 1 | Bay leaf |
| 2 | Sprigs parsley |
| ¼ teaspoon | Peppercorns |
| ½ teaspoon | Thyme |
| 1 teaspoon | Salt |
| 1 teaspoon | Sugar |
| ¼ teaspoon | Grated nutmeg |
1>. Preheat oven to 350 deg.F. Trim beef and brown in a skilet in hot oil. 2>. Transfer beef to a casserole and brown onions in oil. Add garlic, mustard, and flour. Stir in ale and add the bouquet garni ingredients, tying them in a small piece of cheesecloth. Add salt, sugar, and nutmeg. 3>. Pour sauce over browned beef. Cover casserole and place in the oven for 2 hours.