Beef in Beer (Carbonnade of Beef)

This recipe originally comes from the Women's Weekly Cookbook (1984 edition).

Making it today for a family celebration at the request of the birthday girl.

Carbonnade of Beef

1.5kg chuck or round steak 60g butter 2 large onions 2 tbsp of flour 1 clove garlic 2 cups of beer (guinness for preference) 2 cups hot water bouquet garni salt, pepper pinch nutmeg pinch sugar 2 baguettes dijon mustard

Cut meat into large cubes, brown in butter. Set aside. Brown sliced onions in pan. Add flour, cook slowly until brown then add crushed garlic, beer and water. Bring to the boil, add seasonings and herbs. Put in meat then turn into ovenproof casserole. Cover, cook in low-moderate oven until meat is tender, about two hours. Skim off surface fat. Spread bread slices with mustard and place it on top of casserole (mustard side up), pushing bread down to ensure it is well soaked with gravy. Return to oven and cook uncovered for 10 to 15 minutes or until bread crisps on top.

Serves 6 to 8