6934 ROUTE 9
(845) 876-6208
STORE HOURS: M - SA 9:30-5:30,  SU 11:00-4:30
Preparation time: 20 minutes
Cooking time: 3½  to 4 hours

Cooking meat in beer or ale is a centuries-old cooking technique, and the flavor harmonizes
with beef particularly well. This is a fairly rustic recipe that makes a good winter weekend meal
or a casual entertaining dish. This recipe can be cooked in any round or oval 4 to 5 1/2-quart
French oven.

3 tablespoons vegetable oil
2 large onions, sliced thinly
2 garlic cloves, sliced thinly
3 cups (450 g) thickly sliced carrots
2 to 2½  pounds (1 to 1.2 kg) beef chuck, in 2-inch (5 cm) chunks
a few sprigs each of fresh thyme, parsley and rosemary
2 bay leaves
3 cups (750 ml) ale or beer
Salt and freshly ground black pepper

For the bread topping:
Twelve 1-inch (2.5 cm) thick slices from a French baguette
2 tablespoons Dijon mustard
1 tablespoon fresh chopped parsley

1. Heat the oil in the French oven over a medium heat on the stovetop. Add the onions, garlic,
and carrots and fry just until they begin to color. Use a slotted spoon to remove them. Use the
upturned lid as a holding plate.

2.  Add the beef in two batches and brown evenly. Remove the pan from the heat.

3.  Preheat the oven to 275°F/140°C/Gas Mark 1. Return all the browned ingredients to the
pan. Add the herbs, tied together to make a bouquet garni, with the beer, seasoning, and ½
cup (125 ml) water.
Stir together, cover, and cook in the oven for 3 to 3½ hours until the beef is very tender.

4.  Spread one side of each bread slice with the mustard. When the beef is tender check the
liquid level, which should be just covering the meat. Add a little more beer, if necessary, and
remove the bouquet garni.

5.  Push the bread, mustard side up, into the top of the liquid, squeezing the slices tightly
together. Return, uncovered, to the oven for 20 minutes longer to lightly color and crisp the
bread. Sprinkle with the chopped parsley.