CARBONNADE FLAMANDE (BELGIAN BEEF AND BEER STEW)
4 to 6 servings
Pat dry and cut into 1 ½-inch cubes:
- 2 pounds boneless beef stew meat, such as chuck, brisket, or bottom round
Season with:
- ½ teaspoon salt
- ½ teaspoon black pepper
Melt in a large Dutch oven over medium heat:
- 2 tablespoons butter
Add the meat in batches and brown on all sides. Transfer to a plate. Drain all but 2 tablespoons of the fat from the pot (if necessary, add more fat). Add and cook, stirring, until soft, about 8 minutes:
- 1 medium onion, thinly sliced
Mix in and cook, stirring occasionally, for an additional 2 minutes:
- 2 tablespoons all-purpose flour
Add:
- 2 cups beer, such as a dark lager
- 1 garlic clove, minced
- ½ teaspoon sugar
- ½ teaspoon salt
Return the meat to the pot. Bring to a boil, then reduce the heat, cover, and simmer gently (or place in a preheated 300°F oven) until the meat is tender, 2 to 2 ½ hours. Transfer the meat to a platter and strain the sauce through a medium-mesh sieve. If desired, stir into the sauce:
- (½ teaspoon cider vinegar or sherry vinegar)
Serve the meat with the sauce and:
- Boiled new potatoes, garnished with parsley or dill