4 tb Unsalted butter
1 lb Onions; sliced
2 lb Lean beef; shoulder or
-round, cut into 1/4-inch
-thick slices
2 ts Brown sugar
3 tb Flour
1 tb Dijon mustard
2 c Dark beer
1 c Beef stock
Salt and pepper
1 Bay leaf
2 ts Mixed dried herbs;
-crumbled (thyme,
-rosemary, sage)
To a casserole pan add butter. When butter is hot stir in onions
and saute until caramelized. Pour browned onions into a sieve over
a bowl and let drain. Pour the fat from the onions back into the
casserole and when the fat is hot add beef, and remove as slices
become brown. Drain in the sieve with the onions.
In the same casserole, stir in the brown sugar and add the flour.
When a roux has formed, stir in mustard and add beer slowly to
deglaze the pan. Add beef stock and season with salt and pepper.
Pour liquid into a bowl.
Layer the casserole with the meat and onions, making 3 layers of
meat, sandwiching 2 layers of onions. Add a bay leaf and a
teaspoon of mixed herbs on each layer of onions. Pour beef sauce
back into the casserole. Add more beer to cover the meat if
necessary. Bring casserole to a boil, cover and bake in a 300
degree F oven for 3 hours. Skim off fat, season with salt and
pepper and serve.
