Carbonnade Beef and Beer Stew

Instructions

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1. 1 Pat the beef dry with paper towels, then season well with salt and pepper. On the stovetop, heat 2 tablespoons of the butter in a large, heavy-bottomed Dutch oven over medium-high heat. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer the browned beef to a separate bowl.
2. 2 Add the remaining 2 tablespoons butter to the Dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until the onions are browned, about 15 minutes.
3. 3 Add the flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
4. 4 Stir in the broth and scrape the bottom of the Dutch oven to loosen any browned bits. Stir in the beer, thyme, bay leaf, 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 2 to 3 hours until beef is fork tender. (Alternatively, you can cook in the oven at 300°F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About 30 minutes before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste.
5. 5 Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries. Did you love the recipe? Give us some stars and leave a comment below!