Belgian Carbonnade Flamande

Instructions

1. 1

   Preheat oven to 325°F (165°C). Pat beef cubes dry and season generously with salt and pepper.

2. 2

   Heat 2 tablespoons oil in a heavy Dutch oven over medium-high heat. Brown beef cubes in batches, about 4-5 minutes per side. Transfer to a plate.

3. 3

   Add remaining oil and butter to the same pot. Add sliced onions and cook over medium heat for 20-25 minutes, stirring occasionally, until deeply caramelized and golden brown.

4. 4

   Sprinkle flour over onions and cook for 2 minutes, stirring constantly.

5. 5

   Gradually add beer, scraping up any browned bits from the bottom. Add beef stock, tomato paste, brown sugar, and Dijon mustard.

6. 6

   Return beef to pot along with bay leaves and thyme. Bring to a simmer.

7. 7

   Cover and transfer to preheated oven. Braise for 2-2.5 hours, until beef is fork-tender.

8. 8

   Remove bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper.

9. 9

   Serve hot, garnished with fresh parsley, alongside crusty bread or Belgian fries.