1/4 cup of butter
2 tablespoons of wheat flour
1 tablespoon of Dijon mustard (optional)
2 chopped onions
2 sprigs of thyme
1 liter of beer
900g of chuck without fat in cubes
Salt, black pepper, and parsley to taste
1/4 cup of butter
2 tablespoons of wheat flour
1 tablespoon of Dijon mustard (optional)
2 chopped onions
2 sprigs of thyme
1 liter of beer
900g of chuck without fat in cubes
Salt, black pepper, and parsley to taste
1
In a Dutch oven, melt the butter and sauté the onion until softened
Add the beef and brown it for 20 minutes, stirring occasionally and adding beer gradually to prevent sticking to the bottom of the pot
Season with salt, black pepper, thyme, and parsley
Add enough beer to cover the beef, cover, and simmer for 2 hours
2
Remove the beef from the pot and reserve
Sprinkle wheat flour over the sauce, stirring gently to prevent lumps from forming, and let it cook for 2 minutes
Return the beef to the pot to reheat
Remove from heat, arrange on a platter, and serve with fried potatoes or roasted vegetables and corn tort.
