Sudderlappen met Jus (Dutch Slow-Cooked Beef with Gravy)

• 2 medium Yellow onion
• 30 g Unsalted butter
• 1 tbsp Sunflower oil
• 900 g Beef stew meat
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Plain flour
• 750 ml Beef stock
• 2 Bay leaves
• 2 tsp Apple cider vinegar

1. Halve and thinly slice the onion. Pat the beef dry, then season it with the salt and pepper.
2. Heat the butter and sunflower oil in a Dutch oven over medium-high heat until the butter foams. Brown the beef in batches, 2 to 3 minutes per side, so it colours well; transfer to a plate as you go.
3. Reduce the heat to medium and add the onion to the pot. Cook for 6 to 8 minutes, stirring and scraping up the browned bits, until softened and lightly golden.
4. Sprinkle over the flour and stir for 1 minute to cook it out. Gradually whisk in the beef stock until smooth, then add the bay leaves and vinegar.
5. Return the beef and any resting juices to the pot and bring to a gentle simmer. Cover with the lid slightly ajar and cook on low for 2 hours 30 minutes, stirring occasionally, until the beef is spoon-tender.
6. Remove the bay leaves. Simmer uncovered for 5 to 10 minutes until the gravy is glossy and coats the back of a spoon; taste and adjust seasoning if needed.

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