carbonnade flamande (belgium beef and beer stew)

How To Make carbonnade flamande (belgium beef and beer stew)

• 1

  Dry beef with paper towels, and season well with salt and pepper. Heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking.
• 2

  Brown the meat about 3 minutes on each side. Transfer browned beef to a separate bowl.
• 3

  Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes.
• 4

  Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
• 5

  Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, browned beef with any of the accumulated juices, and salt and pepper to taste.
• 6

  Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. Or you can cook in the oven at 300°F.
• 7

  Stir occasionally to keep anything from sticking About half an hour before it finishes cooking, add the mustard and brown sugar. Discard thyme and bay leaf. Adjust seasonings to taste.
• 8

  Serve over mashed potatoes or noodles.
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