Traditional Flemish Carbonnade Flamande

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Season the beef and brown it deeply in butter in batches; reserve.

Ingredients quick view

2 pounds beef chuck, cut into 1 1/2-inch pieces

2 tablespoons butter

3 large onions, thinly sliced

2 cups Belgian brown ale

1 cup beef stock, as needed

2 slices country bread

2 tablespoons sharp mustard

1 tablespoon dark brown sugar or Sirop de Liège

2 bay leaves

2 sprigs thyme

1 tablespoon cider vinegar

Salt and black pepper

Choose a malty Belgian dubbel or brown ale rather than a very bitter IPA.

The mustard bread thickens the sauce without a flour slurry.

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