1Heat a heavy stew pot over medium-high heat, and place 2 Tbs of butter in bottom. Aggressively Salt and Pepper meat. When butter is getting slightly browned, working in batches, brown beef on all sides, not stirring to allow crust to form on all of the pieces. Set meat aside. Turn down heat to medium. If needed, add butter to pan, add onions and slowly cook until they are browned and soft, about 15 minutes. Add 1 Tbs butter and 2 1/2 Tablespoons of flour to pan. Cook flour for 2-3 minutes.
2Add broth and scrape the bottom well. Add 1 1/2 cups of beer, beef, bay leaves, thyme, smoked paprika and bring to a simmer. Simmer until meat is very tender and liquid has reduced dramatically. If needed, and additional beer to prevent sticking and over thickening. When meat is nearly finished, add 1/2 cup of beer for flavor and mustard, allow to cook another 5-10 minutes and remove from heat.
3Serve over egg noodles, french fries (traditional) or as I did, with simple mashed potatoes. Drink the left-over beer with meal and sliced Pumpernickel or other dark bread. Fall asleep 10 minutes after dinner.
Member recipes are not tested by the CHOW food team.