Making Northern France Beef Carbonnade is a delightful journey through French cooking. Here’s how to create this incredible dish:

1. Brown the Beef: In a large Dutch oven, heat olive oil over medium-high heat. Season the beef chunks with salt and pepper. In batches, brown the beef on all sides, about 5-6 minutes per batch. Remove from the pot and set aside.

2. Sauté the Onions: In the same pot, add the sliced onions. Cook them over medium heat, stirring occasionally, until they are caramelized, about 15 minutes. Add the minced garlic and cook for an additional 1-2 minutes.

3. De-glaze the Pot: Sprinkle flour over the onions and stir well. Slowly pour in the dark beer, scraping up any browned bits from the bottom of the pot. Allow the mixture to simmer for about 3-4 minutes.

4. Combine Ingredients: Return the browned beef to the pot. Add the beef broth, brown sugar, Dijon mustard, thyme, and bay leaves. Stir to combine well.

5. Simmer: Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid. Allow it to simmer for about 1 to 1.5 hours or until the beef is fork-tender.

6. Season to Taste: Once the beef is tender, taste and adjust the seasoning with additional salt and pepper if necessary. Remove the bay leaves and thyme sprigs.

7. Rest the Stew: Let the stew rest for about 10-15 minutes before serving. This allows the flavors to meld together beautifully.