Title: Carbonnades de boeuf
 Categories: Meat
      Yield: 6 Servings
 
    1/4 c  Salad oil
      2 lb Beef round steak; cut in
           -1-inch cubes
      2 md Onions; sliced
    1/4 c  Flour
  1 1/2 c  Hot water
      1 c  Beer
      1    Clove garlic; minced
      1    Bay leaf
      2 ts Salt
    1/2 ts Sugar
  1 1/2 ts Vinegar
    1/8 ts Nutmeg
      1    Sprig parsley
    1/4 ts Oregano
      6    -(up to)
      8    2-inch 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 2-1/2 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