900g/2lb braising steak cut into 2 inch (5 cm) squares
425ml/15fl oz designer beer
1 tbsp olive oil
350g/12oz onions
peeled and cut in quarters
2 garlic cloves
crushed
1 heaped tbsp plain flour
a few fresh thyme sprigs
2 bay leaves
salt and freshly milled black pepper
1 tbsp olive oil
1 garlic clove
crushed
6x2.5cm/1in thick slices French bread cut slightly diagonally
6 level tsp wholegrain mustard
110g/4oz grated Gruyère cheese
Directions
You can make the croûtons well ahead of time and
to do this
preheat the oven to 180C/350F/Gas 4. Drizzle the olive oil on to the baking sheet add the crushed garlic
then using either your hands or a piece of kitchen paper
spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil
then turn them over so that both sides have been lightly coated with the oil. Bake for 20-25 minutes till crisp and crunchy.
When you're ready to cook the beef
lower the oven temperature to 150C/300F/Gas 2. Take the flameproof casserole
place it over direct heat
then heat the oil until sizzling hot and fry the meat
3 or 4 pieces at a time
until they turn a dark mahogany colour on all sides. Make sure you don't overcrowd the pan or they will create steam and never become brown. As you brown the meat remove it to a plate then
when all the meat is ready
add the onions to the pan
still keeping the heat high. Toss them around until they become darkly tinged at the edges - this will take about 5 minutes. After that add the crushed garlic
let that cook for about 30 seconds or so
then turn the heat down
return the meat to the casserole and sprinkle in the flour. Using a wooden spoon
stir until all the flour has been absorbed into the juices. It will look rather stodgy and unpromising at this stage but not to worry - the long slow cooking will transform its appearance.
Now gradually stir in the beer and
when it's all in
let the whole thing gently come up to simmering point
and while that's happening add salt
freshly milled black pepper and the thyme and bay leaves. Then
just as it begins to bubble
put the lid on
transfer it to the centre shelf of the oven and leave it there for 2½ hours. Don't be tempted to taste it now or halfway through the cooking as it does take 2½ hours for the beer to mellow and become a luscious sauce.
Just before you want to serve the beef
preheat the grill
spread the croûtons with the mustard and sprinkle them with the grated gruyère
then arrange them on top of the meat and pop the casserole under the grill until the cheese is bubbling. Then serve straight away.
