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Sprinkle the beef with the flour and a pinch of salt.
Bring a Tbs. of olive oil to a medium heat in a large dutch oven. In batches, add the steak and sear on both sides, until you get some good browning all over. Once all the steak is seared, remove it from the pot and set aside. (if you need to deglaze the pot right now, add a tiny bit of water or beer and scrape up the browned bits. It’s flavor!)
To the pot, add the remainingTbs. of oil and the onions. Sauté for three minutes, until the onions start to soften, then add the garlic. Sauté for about a minute, until the garlic is fragrant. Then add in the brown sugar and chopped herbs. Sauté another minute.
Add the black beans, tomatoes, beef stock and beer. Stir to combine. Now add the steak back to the pot, give everything a pinch of salt, cover and simmer on medium low for 2.5 to 3 hours. But check on it every 30 or so, stirring to make sure nothing is sticking, and letting it reduce.
Swirl in the two tsp of grainy mustard, and stir to combine. While it’s on its final minutes of simmering,
Blend the lime juice with the yogurt. Um, yes. So good. A little runny, but the tang factor is boomtastic.
Serve with chopped cilantro, a drizzle of the yogurt, and a few slices of cornbread. MAH GAH.
Serves 4. Maaaaybe 5.