CARBONNADE WITH MUSTARD CROUTONS

Steps:

• In a bowl, stir together the flour, 1/2 teaspoons salt and 1/4 teaspoons pepper. Toss beef cubes in flour mixture.
• In a large saucpan or dutch oven, heat oil over medium heat. Cook beef cubes in batches until browned on all sides.
• Place all beef in saucepan and stir in onion and garlic. Cover and cook for 5 minutes or until onions are soft.
• Add beer, beef stock, brown sugar, vinegar, bay leaves, thyme, 1/2 tsp salt, nutmeg and 1/4 tsp pepper. Bring to a boil, reduce heat, cover and simmer for 1-1/2 to 2 hours, stirring occasionally, until meat is tender.
• Discard bay leaves.
• If freezing:.
• Cool. Spoon into freezer containers, label, seal and freeze for up to 2 months.
• To reheat and serve:.
• Two options:.
• Reheat on stovetop until bubbly and hot. Serve sprinkled with croutons.
• OR.
• Place in a casserole dish and sprinkle croutons on top. Cover and bake at 350 degrees for 45 minutes until heated through.
• Croutons:.
• Preheat oven to 350 degrees. Spread bread slices with Dijon mustard and place on a baking sheet. Bake for 15 minutes until toasted. Cut into 1/2 inch cubes.