Here beer makes the liquid into a rich sauce and yet you don't know it's there!

1 lb braising beef cut into large pieces

2 tablespoons oil

8 oz onion, sliced

1 tablespoon flour

2 cloves garlic, crushed

Half a teaspoon mixed herbs

1 pint brown ale such as Newcastle Brown

Pinch ground nutmeg

Approx. pint beef stock

Slices of thick bread e.g. baguette

French mustard

1. Heat the oil in a fireproof casserole, stir in the meat, and colour it on both sides and then remove it. Add the onion to the pan, and cook until it's a nice nutty colour. Add the garlic, stir in the flour, and cook for a few minutes. Pour in the stock and the beer. Return the beef, and add the remaining ingredients.

2. Cook in a moderate oven (Gas Mark 4, 180C, 350F) for approximately 1 hour or until the meat is cooked.

3. Meanwhile spread the mustard onto one side of the bread, and then place the slices on top of the "stew", mustard side down. Leave off the lid, and return to the oven for 15-20 minutes until the bread is toasted. (You can flash it under the grill to speed things up if in a hurry).

(Serves 4-6 portions)