Ingredients

• 3 tb Oil
• 4 lg Onions, chopped
• 2 cl Garlic, crushed
• 1 tb Prepared mustard
• 2 tb Flour
• 1 1/2 c Ale
• 1 Bay leaf
• 2 Sprigs parsley
• 1/4 ts Peppercorns
• 1/2 ts Thyme
• 1 t Salt
• 1 t Sugar
• 1/4 ts Grated nutmeg

1. Preheat oven to 350 deg.F. Trim beef and brown in a skillet in hot oil.
2. Transfer beef to a casserole and brown onions in oil. Add garlic, mustard, and flour. Stir in ale and add the bouquet garnish ingredients, tying them in a small piece of cheesecloth. 
3. Add salt, sugar, and nutmeg.
4. Pour sauce over browned beef. Cover casserole and place in the oven for 2 hours.

Ingredients

• 1 lb Lean ground beef 
• 1/2 cup of chopped onion 
• 1 medium clove of garlic; minced 
• 4 oz mushroom stems & pieces
• 1 can 16 oz stewed tomatoes
• 1 celery stalk; sliced
• 1 carrot; lg, sliced 
• 1 cup of lentils; uncooked
• 3 cup of water 
• 1/4 cup of red wine; optional
• 1 bay leaf 
• 1 ts salt
• 1 ts beef bouillon Instant 
• 1/4 ts pepper
• 2 tb parsley; snipped 

Directions

1. Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve.