Flemish Beef Stew

• 2 tablespoons unsalted butter
• 3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
• 3 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups amber ale such as Grolsch or dark beer such as Heinekin Dark Lager
• 5 medium yellow onions, sliced
• 3 garlic cloves, minced
• 2 tablespoons light brown sugar
• 2 tablespoons Dijon mustard
• 3 whole sprigs fresh thyme
• 2 bay leaves
• 2 whole cloves
• 2 (1/2-inch thick) slices day-old country bread, cut into 1/2-inch cubes
• 1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon), or to taste
• Fresh basil or parsley, chopped, for garnish
• Slow cooker

1. In medium saucepan over moderate heat, melt butter. Add beef cubes and saute, tossing occasionally, until lightly browned on most sides, about 4 minutes. Transfer to medium bowl (do not clean saucepan) and add flour, salt, and pepper. Toss to combine, then transfer to slow cooker.
2. In same saucepan over high heat, bring 1 cup ale to boil, scraping up browned bits from bottom of pan. Pour over beef in slow cooker. Stir in remaining 2 cups ale, onions, garlic, brown sugar, mustard, thyme, bay leaves, and cloves. Cover and cook on low 6 hours. Add bread and continue cooking until meat is tender and sauce has thickened, 2 to 3 hours more.
3. Stir in lemon juice. Garnish with basil or parsley and serve hot.

unsalted butter, boneless beef chuck, allpurpose, kosher salt, freshly ground black pepper, amber, yellow onions, garlic, light brown sugar, mustard, thyme, bay leaves, cloves, country bread, freshly squeezed lemon juice, fresh basil, cooker

Taken from www.epicurious.com/recipes/food/views/flemish-beef-stew-237285 (may not work)