salt and freshly ground black pepper
2 Tbsp sweet onion
2 sweet onion, halved and sliced
3 clove garlic, minced
1 ½ tsp sprig thyme
3 sprig fresh thyme, tied together with kitchen string
1 beef broth
1 cup beer
1 cup beer (preferably Belgian ale)
Preheat the oven to 325°F.
Pat the beef dry. Season with salt and pepper.
Coat a large Dutch oven with the olive oil, and brown the beef, in batches, over high heat. Set the beef aside.
Reduce the heat to medium, add the onions to the pot, and sauté for about 10 minutes, making sure to scrape up any browned bits left over from the beef.
Add the garlic and the brown sugar, season with 2 teaspoons salt and 1/4 teaspoon pepper, and sauté for an additional 2 minutes, or until fragrant.
Raise the heat to high, return the beef and any juices to the pot, and add the thyme and bay leaf. Pour the broth and the beer over the top and bring to a simmer. Stir in the mustard.
Cover, transfer to the oven, and cook for 2-1/2 hours, or until the meat is fully tender. Remove the thyme sprigs and bay leaf, taste for seasoning, and serve.
Recipe from In the Small Kitchen by Cara Eisenpress and Phoebe Lapine/William Morrow, an imprint of HarperCollins, 2011.