3-3 1/2 pounds beef stew meat, cut into 1- or 1 1/2-inch cubes, dried with a paper towel

1 teaspoon kosher salt

1 teaspoon black pepper

1/4 cup all-purpose flour

3 tablespoons unsalted butter

2 large Spanish onions, sliced

5 carrots, cut in large chunks

4 parsnips, cut in large chunks

2 celery stalks, cut in large chunks

1 teaspoon dried thyme

2 bay leaves

3 cups dark beer

2 teaspoons Dijon mustard

1 teaspoon fresh thyme leaves, for garnish

1/4 cup fresh parsley leaves, for garnish

Place the beef cubes on a baking sheet and sprinkle with the salt, pepper, and flour. Roll the cubes around until they are completely dredged.

Place a large skillet over medium-high heat and when it is hot, add 2 tablespoons butter. Add the cubes, a few at a time, allowing the pan to reheat for about 30 seconds between additions, and cook until they are well browned on all sides, about 5 to 7 minutes in all. This will take 2-3 batches. Remove the beef cubes and set aside.

Reheat the skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and cook until they are caramelized, about 15 minutes. Add the carrots, parsnips, celery, thyme, and bay leaves and cook for 5 minutes. Return the beef to the skillet. Gradually add the beer and cook until it comes to a low simmer. Turn the heat to the lowest possible setting and cook, partially covered, for 1 1/2 hours. Refrigerate if possible.

Reheat, covered, over low heat. Just before serving, discard the bay leaf and add the mustard. Transfer to a heated serving bowl and serve immediately. Garnish with the thyme and parsley.

Serves 6.