Beef Braised in Beer with Caramelized Onions 

Total time: 90 minutes
     I cooked the beef for 90 minutes and it was meltingly tender.  I used sirloin, but you can use a cheaper, tougher cut and braise a bit longer if you want, another 30 minutes. The beer does an excellent job of tenderizing. This is a traditional dish from Flanders.

 Ingredients:

• 24oz (720gr) beef suitable for stewing or braising
• 1 bouquet garni
• 16oz (480ml) beer, dark preferably
• 1 tbs Dijon-style mustard
• 2 - 3 tbs cornstarch (maizena) dissolved in 4 tbs water or beef stock
• 2 onions
• 2 tsp olive oil
• 2 tsp butter
• 1 tbs brown sugar
• 2 tbs red wine vinegar

 Instructions:

• The beef: 
• Cut beef into 2" (5 cm) cubes. 
• Heat oil in a heavy pot or Dutch oven with tight-fitting lid.  Add beef and brown on all sides, about 10 minutes. 
• Add half of the beer and stir.  The beer has a tendency to foam up so mind it carefully for about 5 minutes. 
• When it seems to have settled down, add the rest of the beer. 
• After it settles down again, add bouquet garni and mustard. 
• Cover, reduce heat and simmer for 75 minutes.  (or longer)
• The onions: 
• Slice onions. 
• Heat oil and butter in a large, nonstick skillet over medium-high heat.  Add onions, reduce heat to medium and cook until tender and starting to brown, about 20 minutes. 
• Add brown sugar and cook another 5 minutes, until caramelized. 
• Add vinegar and cook until almost completely evaporated. 
• When done add to beef and stir to combine.
• To finish:
• Dissolve cornstarch in water. 
• Remove beef. 
• Increase heat under sauce and add half of the cornstarch, stirring until thickened.  Add more cornstarch if you like a thicker sauce.  Pour some of the sauce over the beef, serve the rest on the side. 

Note: In Flanders this would be served with Fried Potatoes.