Belgian Carbonnade Flamande

Ingredients

• 3 lbs beef chuck roast, cut into 2-inch cubes
• 6 large yellow onions, thinly sliced
• 4 tablespoons vegetable oil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 bottles (12 oz each) Belgian dark beer
• 2 cups beef stock
• 2 bay leaves
• 3 sprigs fresh thyme
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons tomato paste
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat oven to 325°F (165°C). Pat beef cubes dry and season generously with salt and pepper.
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. 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. Sprinkle flour over onions and cook for 2 minutes, stirring constantly.
5. Gradually add beer, scraping up any browned bits from the bottom. Add beef stock, tomato paste, brown sugar, and Dijon mustard.
6. Return beef to pot along with bay leaves and thyme. Bring to a simmer.
7. Cover and transfer to preheated oven. Braise for 2-2.5 hours, until beef is fork-tender.
8. Remove bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper.
9. Serve hot, garnished with fresh parsley, alongside crusty bread or Belgian fries.