Prep 55 mins
Cook 3 hrs
Years ago, when I was a newlywed and hostessing my first dinner party, this is the dish I served. The compliments I got that night were the seeds of my cooking obsession! I hope you enjoy. :)
- 3 lbs lean beef round or 3 lbs chuck
- 1⁄2 cup butter
- 1 tablespoon olive oil
- 3 large onions
- 4 garlic cloves
- 2 tablespoons flour
- 1 tablespoon light brown sugar
- 1 1⁄4 cups strong beef stock
- 2 cups beer
- 1 tablespoon wine vinegar
- 2 tablespoons parsley
- 1 bay leaf
- 1⁄4 teaspoon thyme
- 1⁄2 lb butter
- 3 garlic cloves, minced
- 1 loaf French bread
- Melt the 1/2 cup butter with the olive oil in a large skillet. Cut the beef into 1/2 inch thick slices, about 3 inches long and 1 1/2 inches wide.
- Peel and finely slice the onions and crush the 4 cloves of garlic.
- Quickly brown the beef, remove from skillet and set aside.
- Lower the heat and add onions to skillet and cook until golden; add garlic.
- Layer onions and beef in a deep casserole, adding salt and pepper to taste to each layer.
- In the drippings remaining in the skillet, stir in the flour and sugar. Add the stock, beer and vinegar; stir and bring to a boil, then simmer over low heat until thickened.
- Place parsley, bay leaf and thyme in a small piece of cheesecloth and add to casserole; pour in enough sauce to cover the meat.
- Cover and cook for 2 1/2 hours at 325.
- For the garlic crust, melt the butter over low heat and stir in minced garlic.
- Slice French bread into 1/2 inch thick slices and soak them in the garlic butter until all the butter is absorbed.
- Put the bread on top of the casserole and cook another 30 minutes at 325, or until the crust is crisp and golden.