Beef Braised In Dark Beer

• 1 tbsp extra virgin olive oil
• 4 1/2 lbs beef chuck or other stewing beef, cubed
• 2 tbsp unsalted butter
• 4 medium onions, thinly sliced
• 1 tbsp brown sugar
• 2 tbsp red wine vinegar
• 2 None thick slices bread, crusts removed
• 2 tbsp wholegrain mustard
• 3 1/3 cups dark beer (stout)
• 2 None bay leaves

1. Preheat the oven to 300u0b0F.
2. Heat oil in a Dutch oven on high heat. Season beef. Brown in batches for 3-4 mins. Remove and set aside.
3. Melt butter in same pan on medium heat. Saute onions for 5 mins, until tender and golden. Add brown sugar and cook, stirring, for 3-4 mins, until caramelized. Stir in vinegar and cook for 1-2 mins, until evaporated. Remove and set aside.
4. Spread bread with mustard. Tear into 3 equal pieces. Pour 2 cups of beer into the pan. Bring to a boil, scraping bottom of pan. Return half of meat to the pan. Top with onions. Top with bread, mustard side-up, and bay leaves. Finish with remaining beef.
5. Adding remaining beer to nearly cover meat. Bring to a simmer. Cover with parchment paper and lid.
6. Bake for 3 hours, until beef is tender.

extra virgin olive oil, beef chuck, butter, onions, brown sugar, red wine vinegar, bread, wholegrain mustard, dark beer, bay leaves

Taken from recipes-plus.com/api/v2.0/recipes/36176 (may not work)