Carbonnade Flamande

Ingredients

• 2 pounds beef chuck, cut into 2-inch cubes
• 3 tablespoons vegetable oil
• 2 large onions, sliced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 12 ounces dark beer
• 1 cup beef broth
• 2 tablespoons red wine vinegar
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 teaspoon Dijon mustard
• 2 tablespoons brown sugar
• 2 carrots, cut into 2-inch pieces
• 2 cups mushrooms, halved
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 325°F
2. Pat beef dry with paper towels and season with salt and pepper
3. Heat oil in a large Dutch oven over medium-high heat
4. Brown beef in batches, about 3-4 minutes per side; set aside
5. Add onions to the pot and cook until softened, about 5 minutes
6. Stir in garlic and tomato paste, cook for 1 minute
7. Sprinkle flour over onions and stir to coat
8. Pour in beer and beef broth, scraping up browned bits from bottom
9. Add vinegar, mustard, sugar, bay leaves, and thyme
10. Return beef to pot and bring to a simmer
11. Cover and transfer to oven for 1.5 hours
12. Remove from oven, stir in carrots and mushrooms
13. Return to oven uncovered for 45 minutes until beef is tender
14. Remove bay leaves and thyme sprigs before serving

Notes

• Use a heavy Dutch oven for even heat distribution and browning
• Brown the beef in batches to avoid overcrowding and ensure proper browning
• A Belgian dark ale or similar beer works best for authentic flavor
• Prep all vegetables before starting to keep the cooking process smooth
• This stew improves when made a day ahead; refrigerate and reheat before serving
• Store leftovers in an airtight container for up to 4 days
• Can be frozen for up to 3 months; thaw overnight before reheating