1. 1

   Step 1

   Season 1 kg of beef chuck with salt and pepper and cut into large chunks.

2. 2

   Step 2

   Cut 3 shallots into large pieces, slice 2 carrots, and halve 400 g of cremini mushrooms.

3. 3

   Step 3

   Heat 20 g of butter in a Dutch oven and brown the meat on all sides. Remove the meat from the pan.

4. 4

   Step 4

   Sauté the shallots in the same pan until translucent.

5. 5

   Step 5

   Add 1 tbsp of brown sugar and 2 tbsp of flour to the shallots and stir well.

   Timer 1 min
6. 6

   Step 6

   Sauté the carrots and mushrooms in the pan for 3-5 minutes.

   Timer 5 min
7. 7

   Step 7

   Return the meat to the pan.

8. 8

   Step 8

   Deglaze with 300 ml of dark beer and 500 ml of beef broth, scraping up the browned bits from the bottom.

9. 9

   Step 9

   Add 6 sprigs of thyme and 3 bay leaves.

10. 10

    Step 10

    Bring to a simmer, reduce the heat to low, and let it simmer covered for at least 60 minutes.

    Timer 60 min
11. 11

    Step 11

    Spread 2 slices of bread with 1 tbsp of Dijon mustard and place them in the sauce to thicken.

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