Carbonade Flamande

Ingredients13

• beef chuck800 g
• onions2 large
• butter30 g
• flour2 tbsp
• dark Belgian ale500 ml
• beef stock250 ml
• brown sugar2 tbsp
• Dijon mustard2 tbsp
• apple cider vinegar1 tbsp
• thyme2 sprigs
• bay leaf1
• saltto taste
• black pepperto taste

Method

1. Pat the beef dry, season with salt and pepper, then dust with flour.
2. In a heavy pot, melt butter over medium heat and brown the beef in batches; set aside.
3. Add the sliced onions and cook until softened and lightly caramelized.
4. Return the beef to the pot and stir in mustard, brown sugar, and vinegar.
5. Pour in the dark beer and beef stock, add thyme and bay leaf, then bring to a gentle simmer.
6. Cover and cook gently for 2–2½ hours until the meat is tender; adjust seasoning and serve.