Directions
1. Place butter in a Dutch oven or cast iron pan set over medium-high heat.
2. Season the beef with salt, pepper and dust it in flour.
3. Add a third of the beef to the pan.
4. Sear the beef on all sides until golden brown.
5. Remove the pan and set aside.
6. Repeat until all the beef is browned.
7. Reduce heat to medium-low.
8. Add bacon and cook until fat renders, 6 to 8 minutes.
9. Add the onion. Sweat onions until soft, translucent and a little caramelized, 15 to 20 minutes.
10. Add the herbs, spices, mustard and beer.
11. Stir. While stirring, scrape the bottom of the pan with a wooden spoon.
12. When the beer is simmering, add the reserved beef, vinegar and sugar.
13. Reduce heat to low. Cover and cook for between 1 1/2 and 2 hours.
14. Remove bay leaf and juniper berries.
15. Serve with rustic bread and seasonal vegetables.