Belgian Carbonada PubStyle Beef Beer Stew

Ingredients

• 3 lbs (1.36 kg) beef chuck, cut into 1 1/2-inch cubes
• 2 tablespoons (30 ml) olive oil
• 1 large onion, thinly sliced (about 1 ½ cups/ 210g )
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour (24g)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried bay leaf, crushed
• 1 bottle (12 fl oz/ 355ml) Belgian dark ale (such as a Dubbel or Quadruple)
• 1 cup (240 ml) beef broth or stock
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 1 tablespoon red wine vinegar
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional)