Carbonnades a La Flamande in a Garlic Crust Recipe

Directions:

1. Melt the 1/2 cup butter with the olive oil in a large skillet. Cut the beef into 1/2 inch thick slices, about 3 inches long and 1 1/2 inches wide.
2. Peel and finely slice the onions and crush the 4 cloves of garlic.
3. Quickly brown the beef, remove from skillet and set aside.
4. Lower the heat and add onions to skillet and cook until golden; add garlic.
5. Layer onions and beef in a deep casserole, adding salt and pepper to taste to each layer.
6. In the drippings remaining in the skillet, stir in the flour and sugar. Add the stock, beer and vinegar; stir and bring to a boil, then simmer over low heat until thickened.
7. Place parsley, bay leaf and thyme in a small piece of cheesecloth and add to casserole; pour in enough sauce to cover the meat.
8. Cover and cook for 2 1/2 hours at 325.
9. For the garlic crust, melt the butter over low heat and stir in minced garlic.
10. Slice French bread into 1/2 inch thick slices and soak them in the garlic butter until all the butter is absorbed.
11. Put the bread on top of the casserole and cook another 30 minutes at 325, or until the crust is crisp and golden.