Carbonnade (Flemish Beef and Beer Stew) Recipe - Saveur.com

Ingredients

• Bread, for serving
• 1 bay leaf
• 2 sprigs tarragon
• 3 sprigs parsley
• 3 sprigs thyme
• 2 tbsp. apple cider vinegar
• 2 tbsp. dark brown sugar
• + 9 more ingredients
• • 1 cup beef stock
  • 2 cups Belgian-style ale, like Ommengang Abbey Ale
  • 3 medium yellow onions, thinly sliced lengthwise
  • 6 cloves garlic, finely chopped
  • 4 slices bacon, finely chopped
  • 4 tbsp. unsalted butter
  • ¼ cup flour
  • Kosher salt and freshly ground black pepper, to taste
  • 2 lb. beef chuck, cut into 2″ x ½″-thick slices

Season beef with salt and pepper in a bowl; add flour and toss to coat. Heat 2 tbsp. butter in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside. Add bacon; cook until its fat renders, about 8 minu...

View full recipe at SpringPad