Title: Beef Stew with Ale
Categories: Soup
Yield: 4 Servings
| 2 1/2 | lb | Chuck steak |
| 3 | tb | Oil |
| 4 | lg | Onions, chopped |
| 2 | cl | Garlic, crushed |
| 1 | tb | Prepared mustard |
| 2 | tb | Flour |
| 1 1/2 | c | Ale |
| 1 | | Bay leaf |
| 2 | | Sprigs parsley |
| 1/4 | ts | Peppercorns |
| 1/2 | ts | Thyme |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1/4 | ts | 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.