German Beer-Braised Beef

Instructions

1. Prepare the beef
   Pat the beef chunks dry with paper towels and season generously with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate.
2. Sauté the vegetables
   In the same pot, add the sliced onions, carrots, and celery. Cook until the onions are soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir to coat, cooking for 1-2 minutes.
3. Add liquids and seasonings
   Pour in the German beer, scraping the bottom of the pot to loosen any browned bits. Add the beef broth, tomato paste, bay leaves, brown sugar, whole grain mustard, and caraway seeds. Stir well to combine and bring to a simmer.
4. Return beef to pot
   Return the browned beef and any accumulated juices to the pot. Ensure the beef is mostly submerged in the liquid. If needed, add a little more broth or beer to cover.
5. Braise the beef
   Cover the pot with a tight-fitting lid and reduce heat to low. Simmer gently for 2 to 2.5 hours, or until the beef is fork-tender and the sauce has thickened. Stir occasionally and add more liquid if necessary.
6. Adjust seasoning
   Remove the bay leaves. Taste the sauce and adjust seasoning with salt and pepper as needed. If the sauce is too thin, increase heat to medium and simmer uncovered for 10-15 minutes to reduce and thicken.
7. Rest and serve
   Let the dish rest for 10-15 minutes off the heat before serving. This allows the flavors to meld and the sauce to settle. Serve hot with spätzle, potato dumplings, or mashed potatoes, and garnish with fresh parsley if desired.