Carbonnade Flamande

Also known as Flemish Stew. This dish is made with beef and beer, with onions and bacon. Really, how could this not taste amazing. I first had this dish when a dear friend of mine took me out to a Belgian restaurant and I fell in love with it. So, of course, I had to add it to my repertoire. It's so flavorful, both tangy and sweet. It's absolutely perfect comfort food!

Carbonnade Flamande

Ingredients

• 2 lb. beef chuck, 1-2" chunks
• Kosher salt and fresh ground black pepper, to taste
• 3-4 Tbsp. flour
• 4 Tbsp. unsalted butter
• 4 slices bacon, finely chopped
• 6 cloves garlic, pressed
• 3 medium yellow onions, thinly sliced from top to bottom
• 2 cups Belgian Abbey-style ale
• 1 cup beef stock
• 2 Tbsp. dark brown sugar
• 2 Tbsp. apple cider vinegar
• 3 sprigs fresh thyme
• 3 sprigs fresh parsley
• 1 bay leaf
• Bread, for serving

Instructions

• Season beef with salt and pepper in a bowl; add flour and toss to coat. 
• Heat 2 tbsp. butter in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef; cook, turning, until browned. Set aside. 
• Add bacon; cook until fat starts to render.
• Add remaining butter, garlic, and onions; and caramelize. 
• Add half the beer; cook, scraping bottom of pot, about 4 minutes until slightly reduced. 
• Return beef to pot. Add remaining beer, stock, sugar, vinegar, herbs, and additional salt and pepper to taste; bring to a boil. 
• Reduce heat to medium-low; cook, covered, until beef is tender, about 1-2 hours. 

Serve with crusty bread.