Glaze the chopped onions and carrots in the braised beef juices till they release their juices and turn sweet.

Add beef back to skillet with onions and carrots, add half a bottle of dark beer, add tsp mustard powder, 2 Tbs vinegar, 2 laurel leaves, 4 cloves, lid on, medium heat, simmer 1 hour. Add splash of beer every half hour or when skillet sauce starts turning dry.

After 1 hour, add Tbs cornstarch dissolved in 2 Tbs cold water to thicken the sauce to gravy.

Serve with handcut french fries served on the side.