Drunken Stew

1: Season beef cubes with salt and pepper.

2: In a large Dutch oven, heat 2 tablespoons of butter until hot.

3: Working in batches, sear beef for about 5 minutes until charred, adding more butter as needed.

4: Transfer browned beef to a separate bowl.

5: In drippings, cook bacon until crispy, crumble it, and add to the bowl with beef.

6: To the bacon drippings, add onions and garlic; cook until tender and starting to caramelize, about 10-15 minutes.

7: Add flour and stir until onions are coated, about 2 minutes.

8: Add in broth, beer, thyme, bay leaves, mustard, beef with accumulated juices, bacon, and salt and pepper to taste.

9: Bring to a boil, reduce to a simmer, and cook partially covered until beef is fork tender and falling apart, 3-4 hours.

10: About half an hour before it finishes cooking, add brown sugar and vinegar, then check for seasoning.