Carbonnade Flamande

Ingredients

• 3 lb (1.4kg) beef chuck, cut into 2-inch cubes
• Salt and black pepper, to taste
• 3 tablespoons all-purpose flour
• 3 tablespoons vegetable oil
• 4 tablespoons unsalted butter
• 4 large yellow onions, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 2 bottles (750ml total) Belgian dark ale or abbey dubbel
• 2 cups beef stock
• 2 bay leaves
• 4 sprigs fresh thyme
• 4 slices rustic bread
• 3 tablespoons Dijon mustard

Before you cook

• Pat the beef cubes dry with paper towels.
• Season the beef generously with salt and pepper.
• Toss the seasoned beef with the flour until lightly coated.
• Slice the onions thinly.

Steps

1. Heat the vegetable oil in a large Dutch oven over medium-high heat.
2. Brown the beef in batches, about 3 minutes per side, then transfer each batch to a plate.
3. Melt the butter in the same pot over medium heat.
4. Add the sliced onions and cook, stirring occasionally, until deeply caramelized, about 25 minutes.
5. Stir in the garlic and cook for 1 minute.
6. Stir in the brown sugar and red wine vinegar and cook for 1 minute.
7. Return the browned beef and any collected juices to the pot.
8. Pour in the dark ale and beef stock.
9. Add the bay leaves and thyme sprigs.
10. Bring the pot to a simmer, then cover and reduce the heat to low.
11. Braise for 2 hours, until the beef is fork-tender.
12. Spread the mustard thickly over one side of each bread slice.
13. Lay the bread slices mustard-side down on top of the simmering stew.
14. Press the bread gently into the liquid so it begins to break apart.
15. Cover and continue simmering for 20 minutes, until the bread has dissolved into the sauce and thickened it.
16. Remove the bay leaves and thyme stems before serving.
17. Season the stew with salt and pepper to taste.
18. Serve hot with a side of crisp fries or boiled potatoes.