3 Tablespoons Oil
3 Tablespoons Unsalted Butter
4 Pounds Beef Chuck Roast -- cubed
2 Onions -- coarsely chopped
1 Teaspoon Dried Thyme
1/2 Cup Fresh Parsley -- chopped
3 Tablespoons Chives -- chopped
2 Bay Leaves
1/4 Teaspoon Black Pepper
8 Slices French Bread -- toasted
4 Teaspoons Dijon Mustard
3 Cups Beer (German Lager)
Salt -- to taste
Heat 2 tablespoons oil and 1 tablespoon butter in a large heavy pot. Add 1/4 of the beef and brown well on all sides. Transfer to a large bowl and repeat with remaining beef in 3
batches, adding additional oil and butter as needed. Add any remaining oil and/or butter to the pot and add the onions. Reduce the heat and sauté until lightly browned. Add the thyme, parsley, chives bay
leaves and pepper and stir over moderate heat for about 1 minute.
Spread 1 side of each toasted bread slice with the mustard and set aside.
Return the beef to the pot and add the beer. Bring to a boil
and then reduce to a light simmer.
Arrange the slices of toast, mustard side down over the surface of the stew.
Cover the pot and simmer for about 2 hours, checking occasionally to make sure that
nothing is sticking or burning.
Taste and adjust for seasoning, adding salt if needed.
To serve; place a slice of toast in the bottom of each bowl and ladle the stew on top. Enjoy!