Ingredients
4lbs chuck
roast, cut into 1-inch pieces
2 beef
broth
20cl of
Belgian beer
5 sprigs
fresh thyme
6
Tablespoons of butter
4 medium
yellow onions sliced about 1/4 inch thick
4
Tablespoons all-purpose flour
Salt and black
pepper
3 bay
leaves
1 ½
tablespoons whole grain mustard
2
tablespoons brown sugar
Directions
1 Dry the
beef with paper towels, then season well with pepper and salt . On the stove
top, heat 3 tablespoons of butter in a large heavy bottomed until smoking .Working
the beef until there brown,
about 3 minutes on each side , then put browned
beef to a separate bowl.
2 Add 3
tablespoons of butter to dutch oven; reduce heat to low. Put the onions and add salt; cook until onions
are browned, about 20 minutes. Add flour and stir until onions are evenly
coated and flour is lightly browned, about 3 minutes. Stir in broth, scraping
pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with
any of the accumulated juices, and salt and pepper to taste. Increase heat to
medium-high and bring to a full simmer. Reduce heat to low, partially cover,
let cook for 3-4 hours until beef is tender. About an hour before it finishes cooking, mix the
mustard and brown sugar and add. Season and taste again.
