Ingredients

4 pounds boneless beef chuck. Well-trimmed & cut in to 2-inch thick chunks

3 large yellow onions, halved and sliced ¼ inch thick

22 Fl. Oz of The Saint - Crispin Artisanal Reserve cloudy hard apple cider using apple-wine fermented with Belgian Trappist beer yeasts and smoothed with organic maple syrup

8 Fl. Oz (1 cup) beef broth

3 tablespoons flour

2 tablespoons red currant jelly, divided

2 tablespoons whole grain Dijon mustard

1 tablespoon minced fresh garlic

4-5 teaspoons (¼ stick) unsalted butter

3 Bay Leaves

10 teaspoons olive oil, divided

1 teaspoon minced fresh thyme

Kosher salt & fresh ground black pepper

Preparation

  • Preheat an oven to 350 degrees
  • Dry the beef with paper towels
  • Season generously with kosher salt & fresh ground black pepper
  • Heat a large, heavy skillet over medium-high heat
  • When very hot (but not smoking) add 2 teaspoons olive oil, 1 teaspoon butter, and ¼ to ½ of the beef to the pan
  • Make sure not to crowd the pan
  • Sear 2 minutes on each side, and then transfer to a large thick-walled (usually cast iron) cooking pot with a tight-fitting lid when browned
  • Repeat 3 to 4 times with remaining beef, using 2 teaspoons oil an 1 teaspoon butter for each batch
  • Add 2 teaspoons oil & 1 teaspoon butter to the skillet, reduce heat to medium, add onions and ¼ teaspoon kosher salt
  • Cover and let cook for 5 minutes
  • Uncover the skillet, stir up the browned bits from the bottom of the pan with a wooden spoon
  • Saute until onions are limp and deeply golden
  • Stir occasionally. 15 minutes
  • Add garlic and toss with onions for about 30 seconds. Reduce heat to medium low, add flour and stir together for 3 minutes
  • Add broth, raise heat to a simmer, and transfer onions and broth to the cooking pot. (Be sure to scrape up browned bits from the bottom of the skillet)
  • Add The Saint Artisanal Reserve cloudy hard cider, 1 tablespoon red currant jelly, thyme and bay leaves and bring to a simmer
  • Stir well, cover and transfer to cooking pot
  • Cook for 2 ½ to 3 hours., or until the beef is very tender
  • Stir in mustard and remaining red currant jelly. Season to taste with salt & black pepper