Stoverij

Method

Heat oil in a large heavy-bottomed pot and brown the beef in batches, then set aside. Add the sliced onions to the same pot and cook gently until softened and caramelised, about 10 minutes. Sprinkle flour and mustard powder over the onions, stir well, and cook for 2 minutes. Return the beef to the pot and add the beer, stock, tomato puree, bay leaves, thyme, peppercorns, salt, and sugar. Bring to a simmer, then cover and cook on a low heat for 2 to 2.5 hours, stirring occasionally, until the beef is very tender and the sauce is thick and rich. Remove the bay leaves and thyme sprigs, adjust seasoning, and serve hot with mashed potato or crusty bread.