Recipe - Carbonnades De Boeuf

One fourth cup Salad oil
2 pound Beef round steak; cut in
1inch cubes
2 md Onions; cut or sliced up
One fourth cup Flour
1 One half cup Hot water
1 cup Beer
1 Clove garlic; minced
1 Bay leaf
2 teaspoon Salt
One half teaspoon Sugar
1 One half teaspoon Vinegar
1/8 teaspoon Nutmeg
1 Sprig parsley
One fourth teaspoon Oregano
6 (up to)
8 2inch bread squares
Mustard

In large skillet heat 2 tablespoons oil; add beef, a few pieces at a time,
and brown quickly. Remove steak and add remaining oil and onions. Saute
until tender. Stir in remaining ingredients except bread squares and
mustard. Return meat to skillet and bring mixture to a boil. Pour mixture
into a 2One half quart casserole. Cover and bake at 325 degrees for 2 hours or
until meat is tender. About 20 minutes before meat is done, remove from
oven and skim off fat. Spread bread generously with mustard and place on
top of casserole. Spoon a little gravy over bread. Increase heat to 350
degrees and return casserole to oven, uncovered.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.