Ingredients

• 2 tablespoons unsalted butter
• 3 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
• 3 tablespoons all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups amber ale such as Grolsch or dark beer such as Heinekin Dark Lager
• 5 medium yellow onions, sliced
• 3 garlic cloves, minced
• 2 tablespoons light brown sugar
• 2 tablespoons Dijon mustard
• 3 whole sprigs fresh thyme
• 2 bay leaves
• 2 whole cloves
• 2 (1/2-inch thick) slices day-old country bread, cut into 1/2-inch cubes
• 1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon), or to taste
• Fresh basil or parsley, chopped, for garnish
• Slow cooker

Instructions

1. In medium saucepan over moderate heat, melt butter. Add beef cubes and sauté, tossing occasionally, until lightly browned on most sides, about 4 minutes. Transfer to medium bowl (do not clean saucepan) and add flour, salt, and pepper. Toss to combine, then transfer to slow cooker.
2. In same saucepan over high heat, bring 1 cup ale to boil, scraping up browned bits from bottom of pan. Pour over beef in slow cooker. Stir in remaining 2 cups ale, onions, garlic, brown sugar, mustard, thyme, bay leaves, and cloves. Cover and cook on low 6 hours. Add bread and continue cooking until meat is tender and sauce has thickened, 2 to 3 hours more.
3. Stir in lemon juice. Garnish with basil or parsley and serve hot.