Carbonnade à la Flamande (Flemish Beef Stew)

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

Carbonnade à la Flamande (Flemish Beef Stew) was pinched from <a href="http://www.foodandwine.com/recipes/carbonnade-la-flamande-flemish-beef-stew" target="_blank" rel="noopener">www.foodandwine.com.</a>

"This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it's made. Recipes from Essential Pépin by Jacques Pépin. Copyright © 2011 by Jacques Pépin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. More Hearty Stews ..."

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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