Carbonnade à la Flamande (Flemish Beef Stew)
INGREDIENTS
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4 tablespoons unsalted butter
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3 pounds beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide
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Salt and freshly ground pepper
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3 cups thickly sliced onions
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1/2 cup all-purpose flour
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Three 12-ounce cans beer
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1/2 teaspoon dried thyme
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2 bay leaves
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Chopped parsley, for garnish
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Boiled carrots and potatoes, for serving
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