Carbonnades a la Flamande
Instructions:
- This Belgian standard makes a hearty cold-weather dinner. It should be prepared with a full-flavored dark beer to complement the sweet onions. But in a pinch, use lager. Serve over egg noodles.
- 3 tablespoons olive or vegetable oil
- 2 pounds onions, thinly sliced
- 4 slices bacon, chopped
- 3 pounds lean boneless beef chuck, trimmed and cut into 2-inch pieces
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 1 can (141⁄2 ounces) beef broth
- 1 bottle (12 ounces) dark beer (not stout)
- 1⁄2 teaspoon dried thyme
- 1 bay leaf
- Preheat oven to 350°F. In 5-quart Dutch oven, heat 2 tablespoons oil over medium-high heat. Add onions and cook until tender and browned, 20 to 25 minutes. Transfer onions to large bowl.
- In Dutch oven, cook bacon over medium heat until browned; with slotted spoon, transfer to bowl with onions.
- Pat beef dry with paper towels; sprinkle with salt and pepper. Add half of beef to bacon drippings in Dutch oven and cook over high heat until well browned, using slotted spoon to transfer beef as it is browned to bowl with bacon. Repeat with remaining beef.
- Reduce heat to medium-high.Add remaining 1 tablespoon oil to Dutch oven. Stir in flour until well blended and cook, stirring constantly, until flour browns. Gradually stir in broth and beer. Cook, stirring constantly, until sauce has thickened and boils.
- Return beef mixture to Dutch oven; add thyme and bay leaf. Cover and place in oven. Bake until meat is tender, about 2 hours 30 minutes. Skim and discard fat from stew liquid; discard bay leaf.