Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the beef to the skillet and cook until golden brown, 5-6 minutes.
Add the onions, allspice and bay leaf to the pan, season with salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the beer to the pan and cook a few minutes to reduce the liquid a little and concentrate the flavor.
In the meantime, combine the brown sugar, vinegar, Dijon and beef stock in a small bowl and stir until the sugar is dissolved. Add this mixture to the pot and cook until reduced and thickened, 15-20 minutes.
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|Serving Size: 1 (1965g)|
|Recipe Makes: 1|
|Calories from Fat: 1254 (57%)|
|Amt Per Serving||% DV|
|Total Fat 139.3g||186 %|
|Saturated Fat 52.8g||264 %|
|Monounsaturated Fat 61.2g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 483.1mg||149 %|
|Sodium 2893.8mg||100 %|
|Potassium 4100.2mg||108 %|
|Total Carbohydrate 92.1g||27 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 86g|
|Protein 140.4g||201 %|
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Calories per serving: 2195
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