Place 1T oil in a large Dutch oven or casserole pan over medium heat, brown the onions being careful not to scorch them. Remove the onions and add the 2nd T of oil.
Add and brown the beef.
Add the onions back to the pan, add the bouquet garni, stock and beer.
Bring to a light boil, cover and bake in a 325 degree oven for 90 minutes.
Add carrots, stir and bake uncovered for another 25 minutes.
Stir in the mustard and vinegar, remove and discard the bouquet garni. Season with sea salt and freshly ground white pepper and serve.
This recipe can be done completely on the stove top as well. Cook at a light simmer, covered, for the duration of the cooking time.