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1) Cut the beef in medium sized cubes (about 3 - 4 cm ).
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Melt the butter in the large pot on a medium fire ( electric setting 6-7 out of 12)
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2) Add the beef cubes and brown them lightly on all sides ( moisture comes out from the cubes : keep stirring to let most of it evaporate ). Use a large pot
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3) Tip the browned meat in a dish and sprinkle the flour over them ( you could also do this after they go back into the pot later)
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Turn the heat down a bit and put the onions in the pot.
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Keep stirring them till nearly glazed in the fat left behind by the meat. Add a little butter or oil if needed.
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4) Sprinkle the brown sugar over them and stir for a minute to color the onions.
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5) Put the beef back in the pot and add your beer. It will foam a lot when you pour it in but that's OK.
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6) Season with five to six turns on your pepper mill and a few pinches of salt. Put in the thyme and the bay leaf. The beer should cover most of the meat.
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7) Turn down the heat ( electric setting 3 out of 12) , put the lid on and let simmer quietly for an hour.
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8) Don't worry that the meat is still very tough at this point : you're only halfway.
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Spread the tablespoon of mustard ( use Dijon or another hearty mustard ) on your slice of bread and put it on top of the meat with the mustard side down.
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9) Keep heat low and add slightly more beer if its getting dry. Use water if its too much or the beer taste will remain too strong.
