Carbonnade la Flamande

Ingredients

• ½ teaspoon salt
• 1 (14-ounce) can less-sodium beef broth
• 2 bay leaves
• 2 tablespoons chopped fresh parsley
• 2 cups chopped onion (about 2 large onions)
• 2 tablespoons Dijon mustard
• ½ teaspoon black pepper
• + 11 more ingredients
• • 1 teaspoon fresh thyme
  • 1 cup water
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped garlic
  • 1 (12-ounce) bottle dark beer
  • 2 ½ pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
  • 2 tablespoons brown sugar
  • ¾ cup all-purpose flour (about 3 1/3 ounces)
  • 2 tablespoons red wine vinegar
  • ¹/₈ teaspoon ground nutmeg
  • 2 strips bacon, diced (uncooked)

Combine first 5 ingredients in a large zip-top plastic bag. Seal; shake to coat.Heat a large Dutch oven over medium-high heat. Add bacon to pan; cook 1 minute. Add beef mixture; cook 3 minutes or until browned. Remove beef from pan.Add onion and garlic to pan; sauté 5 minutes or until tender.Retu...

View full recipe at My Recipes