Steps:
- Pat meat dry and season with salt and pepper. Dust lightly with flour and reserve excess flour. In a large Dutch oven, over medium-high heat, heat half the oil, add meat and brown. Do this in batches, adding more oil if necessary, as overcrowding the pan will prevent proper browning. Remove the meat; reserve in a bowl. Discard all but 2 tbsp. fat from the pan and return pan to heat. Add onions and garlic. Cook until wilted and fragrant, about 10 minutes. Add 1/4 cup of the reserved flour and stir well. Cook until flour browns, about 5 minutes. Add beer and stock, and bring to a boil. Add thyme, bay leaf, chopped parsley and some salt and pepper. Stir in reserved meat and any juices. Cover. Simmer gently 1 1/2 to 2 hours or until tender. If mixture seems too liquid, cook 5 to 10 minutes without a cover, until some of the liquid has evaporated. Bring to room temperature and refrigerate overnnight. Add Dijon mustard and stir to encorporate. Cover and bake in a pre-heated 350F/180C oven for 30 minutes.
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