Cuisine: Creole
Serves: 4
  • 2.5 lbs. chuck beef
  • 2 rashers of bacon
  • 2 tablespoons butter
  • 2 lbs. yellow onions, sliced
  • 1 head of garlic
  • 4 cloves
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 bay leaf
  • 1 bottle of dark beer
  • grating of nutmeg
  • 2 spears of herbs (tarragon, thyme, or marjoram)
  • water to cover
  • Slices of French or Italian bread, toasted
  • Mustard
  1. Cut meat into very large pieces, remove fat, salt & pepper them, then brown in some hot oil.
  2. Remove browned meat and add bacon to the pot. Cook until browned then add butter.
  3. Peel the onion, slice thinly, and put into the oil along with the garlic. Cook over a low flame until they start to caramelize.
  4. Add beer and scrape off the brown from the bottom.
  5. Add cloves, brown sugar, vinegar, bay leaf, nutmeg, and herbs.
  6. Return meat to pan & arrange so that all is covered with the beer. If the meat is not submerged add some water.
  7. Place in a 250 degree oven for 2 hours or until meat is completely tender.
  8. Remove meat to a platter.
  9. Strain & degrease sauce adding a little flour or cornstarch to thicken if desired. Otherwise you may just use the liquid in the pan as is.
  10. Serve gravy over meat or on the side as desired.
If you have good homemade beef stock use it instead of water.
Recipe by The FrangloSaxon Cooks at