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

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