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1
Preheat the oven to 350F (180C).
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2
Melt the butter in a large Dutch oven to which you have a lid.
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3
The heat should be quite sprightly.
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4
Cut the beef into four pieces, each nicely seasoned with salt and black pepper, then lower into the lightly sizzling butter.
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5
Let the meat color on one side, then turn it over.
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6
Peel, halve, and thinly slice the onions while the meat browns.
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7
Once colored, remove the meat to a plate and decrease the heat.
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8
Add the onions to the pan, with the leaves from the thyme sprigs, and cook over low to medium heat until the onions are soft and pale gold.
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9
Stir in the flour and cook until it is the palest gold color, then pour in the beer and add the bay leaves.
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10
Once the sizzling has subsided and it is approaching the boiling point, return the beef and its juices to the pan and decrease the heat.
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11
Season with salt and black pepper, cover with a lid, and place in the oven.
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12
Bake for a good hour to an hour and a half.
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13
Peel the apples for the sauce, core them, and cut into coarse chunks.
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14
Put them into a pan with a little water and the butter and bring to a boil.
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15
Decrease the heat, cover with a lid, and let cook to a sloppy mass.
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16
Sweeten with a little sugar and the ground cinnamon, then beat with a fork or wooden spoon until smooth.
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17
Lift the lid from the pot and stir in the jelly.
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18
Check the seasoning, adding salt, pepper, and jelly as you go.
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19
Serve with the applesauce.
