Boeuf A La Flamande

• 1 chopped onion
• 2 chopped scallions
• 1 can beer
• 4 lb. chuck roast
• 1 1/2 teaspoons salt
• 1 teaspoon parsley
• 1/4 can or cup of beef broth, undiluted
• 1 teaspoon thyme
• 1/2 teaspoon rosemary
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1 tomato, peeled and chopped, or 2 Tablespoons tomato paste

1. Saute onion and scallions in a little oil, in a skillet until en brown. Remove with slotted spoon. Pat meat dry with paper towel and brown well on all sides in same skillet. Return onions and add remaining ingredients. Bring to a simmer on top of stove, covered.
2. In preheated 325u0b0 oven, cook 3 - 4 hours until tender but not dry. Turn meat once or twice during cooking, and baste occasionally. Remove from oven and strain cooking juices through a sieve to remove fat. Thicken slightly with cornstarch.

onion, scallions, beer, chuck roast, salt, parsley, beef broth, thyme, rosemary, pepper, nutmeg, tomato

Taken from www.epicurious.com/recipes/member/views/boeuf-a-la-flamande-50006792 (may not work)