2 tbsp. oil
2 lb. rib steak, boned, well-trimmed and cut into cubes
2 onions, thinly sliced
2 cloves garlic, chopped
1 tbsp. soft dark-brown sugar
1 tbsp. flour
1/2 c. Guinness (dark stout beer)
1/2 c. water
Bouquet garni (bunch of herbs including parsley, thyme, and bay leaf, tied together
1 tbsp. red wine vinegar
1 tbsp. Dijon mustard
Pinch of ground cloves
Salt
Freshly ground black pepper
1/2 lb. broccoli or cauliflower florets; optional

In frying pan, heat oil. Brown beef a few pieces at a time. After beef browns, place it in casserole.

In frying pan, cook onion and garlic a few minutes. Sprinkle in sugar and flour, and stir to soak up juices. Stirring constantly, gradually add beer and water. Add bouquet garni, wine vinegar, mustard, cloves, and seasonings. Bring to a boil. Pour over beef in casserole.

Cover and cook in 325 degree oven for 1 1/2 hours, or until beef is tender. About 20 minutes before end of cooking time, add broccoli or cauliflower to casserole. Makes 4-6 servings.

NOTE: Delicious served with baked potatoes or crusty whole-meal bread and crisp salad. The dish tastes better if made 1-2 days ahead. Add broccoli or cauliflower when reheating casserole.