Prep 20 mins
Cook 2 hrs
A nice casserole for a cold night.
- 750 g chuck steaks
- 2 tablespoons oil
- 3 medium onions, sliced
- 100 g bacon, diced
- 1 garlic clove, crushed
- 2 tablespoons plain flour
- 200 ml beer
- 275 ml beef stock
- 1 tablespoon red wine vinegar
- 1 tablespoon soft brown sugar
- bouquet garni
- salt and pepper
- parsley, to garnish
- 1 (300 g) french breadsticks, cut into 6 slices
- Dijon mustard
- Heat the oil in a large, heavy based saucepan.
- Brown meat in batches, removing and setting aside each batch.
- Reduce the heat and fry the onions and bacon until softened and starting to colour.
- Add the garlic and fry for 1 minute.
- Add the flour and stir, scraping the crusty bits off the bottom of the pan. Cook until the flour begins to brown.
- Stir in the beer and stock and bring to the boil.
- Return the meat and any juices to the pan and the vinegar, sugar bouquet garni and salt and pepper to taste.
- Stir well, then cover and simmer gently over a low heat for 1 ¾ to 2 hours.
- 20 minutes before serving, spread mustard over bread slices then push them under the surface of the stew. They should rise to the top and are really nice finished in the oven or under a grill (broiler).
- Serve sprinkled generously with parsley.