2 2/3 cups beef broth
2 tablespoons Irish-style brown sugar
6 cloves garlic, minced
1 teaspoon vegetable oil
1 teaspoon dried rosemary
1/4 teaspoon dried oregano
2 teaspoons dry mustard
1/4 teaspoon salt
6 pounds beef chuck
4 eggs
1 cup chopped onion
1 teaspoon dried lemon zest
1 teaspoon dried thyme
1 teaspoon dried salt
1 teaspoon dried thyme
1 teaspoon dried parsley
Mix the beef broth and brown sugar in a large stockpot. Toast garlic and oil in the stockpot for 10 minutes or until lightly browned. Add rosemary, oregano, mustard, salt, beef chuck, eggs, onion and lemon zest. Pour over beef as it cooks, stirring vigorously. Continue to simmer until liquid is reduced, approximately 1 hour.
Combine the brown sugar, rosemary, oregano, mustard, salt, beef, onions, lemon zest, thyme and salt and thyme into the stockpot. Bring the broth to a slow simmer, stirring, until reduced, about 20 minutes.
Pour the beef broth into the stockpot. Return the stockpot to the heat and stir to heat through.
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