|Butter||4 Ounce (125 Gram)|
|Chuck steak||3 Pound, cubed (1 1/2 Kilogram)|
|Onions||2 Large, sliced|
|Flour||30 Milliliter (2 Tablespoons)|
|Garlic||1 Clove (5 gm), crushed|
|Beer||1 Pint (600 Milliliter)|
|Beef stock||1 Pint (600 Milliliter)|
|Grated nutmeg||1 Pinch|
|Bread pieces||8 , crusts removed|
|French mustard||1 Teaspoon|
Melt the butter in a large frying-pan.
Add the meat and fry for 5 to 8 minutes, or until it is evenly browned.
Transfer to a plate.
Add the onions to the pan and fry for 5 minutes.
Stir in the flour to form a smooth paste.
Add the garlic, beer and stock and bring to the boil, stirring constantly.
Season with salt and pepper and add the bouquet garni, nutmeg and sugar.
Return the meat to the pan and turn into an ovenproof casserole.
Cover and put the casserole into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Cook for 2 hours, or until the meat is tender.
Skim off any surface fat.
Spread the bread squares lightly with mustard and place on top of the casserole, pushing down to ensure that they are well soaked with gravy.
Return to the oven and cook, uncovered, for a further 10 to 15 minutes or until the bread crisps on top.