Draadjesvlees Traditioneel (Dutch Slow-Braised Beef)

• 2 large Yellow onion
• 40 g Unsalted butter
• 900 g Beef stew meat
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Red wine vinegar
• 750 ml Beef stock
• 2 Bay leaves
• 2 tbsp Dijon mustard

1. Halve and thinly slice the yellow onion. Pat the beef dry and season it with the fine sea salt and black pepper.
2. Melt the unsalted butter in a Dutch oven over medium-high heat. Brown the beef in batches so it colours well, 6 to 8 minutes per batch, then transfer to a bowl.
3. Lower the heat to medium and add the onion to the pot. Cook for 8 to 10 minutes, stirring, until softened and lightly golden.
4. Stir in the red wine vinegar and scrape up any browned bits from the base of the pot. Return the beef (and any juices) to the pot.
5. Pour in the beef stock and add the bay leaves. Bring to a gentle simmer, then cover with a lid slightly ajar and cook on very low heat for 2 1/2 to 3 hours, stirring occasionally, until the beef pulls into strands easily.
6. Remove and discard the bay leaves. Stir in the Dijon mustard and simmer uncovered for 5 to 10 minutes until the gravy looks glossy and lightly thickened; taste and adjust with a little more salt and pepper if needed.

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