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1
Preheat the oven to 325.
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2
Season the beef with salt and white pepper.
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3
In a large resealable plastic bag, combine the beef and flour and shake well.
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4
Remove the beef from the bag, shaking off the excess flour.
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5
In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering.
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6
Add one-third of the beef and cook over moderately high heat until browned all over, about 5 minutes; reduce the heat if the meat browns too quickly.
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7
Transfer the meat to a plate.
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8
Repeat with the remaining oil and beef.
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9
Pour off all but 2 tablespoons of the fat from the casserole.
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10
Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened and browned, about 8 minutes.
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11
Add the garlic and cook until fragrant, 1 minute.
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12
Add the beer and cook, scraping up any browned bits stuck to the bottom of the casserole.
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13
Add the beef back to the casserole along with the stock and herb bundle.
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14
Bring the stew to a boil, cover and bake for about 1 1/2 hours, until the meat is very tender.
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15
Gently stir the potatoes and carrots into the stew, cover and bake for about 25 minutes longer, until the vegetables are tender.
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16
Discard the herb bundle.
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17
Stir in the Dijon and vinegar, season the stew with salt and white pepper and serve.
