Flemish Beef Stew

Directions

1. 1
   Pat beef dry and sprinkle with pepper and 1/2 teaspoon salt.
2. 2
   Heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. Transfer to a plate.
3. 3
   Add onions and remaining 1/4 teaspoon salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. Reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more.
4. 4
   Add beef along with any juices on plate, bay leaves, and beer and bring to a simmer.
5. 5
   Meanwhile, spread 1 tablespoon mustard on each side of bread slices, then place bread on top of stew. Simmer stew, covered, until beef is very tender, about 2 hours.
6. 6
   Just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. Season with salt.