Carbonnade Flamande

Ingredients

• 3 lbs beef chuck, cubed
• 4 onions, sliced
• 3 tbsp flour
• 2 bottles Belgian brown ale
• 2 cups beef stock
• 2 tbsp brown sugar
• 2 tbsp red wine vinegar
• 2 bay leaves
• 2 slices bread spread with mustard (traditional thickener)
• 3 tbsp butter

Instructions

1. 1Brown beef cubes in batches in butter, then remove.
2. 2Sauté onions in the same pot until deeply caramelized, about 20 minutes.
3. 3Sprinkle in flour and cook 1 minute, then deglaze with the ale.
4. 4Return beef to the pot, add stock, brown sugar, vinegar, and bay leaves.
5. 5Float the mustard-spread bread slices on top to help thicken the sauce as they dissolve.
6. 6Cover and braise 2-2.5 hours until the beef is very tender and the sauce is rich.
7. 7Discard bay leaves and serve with fries or boiled potatoes.

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