CARBONNADES FLAMANDES

Carbonnades Flamandes image

Number Of Ingredients 12

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1 tablespoon vegetable oil
3 pounds boneless chuck, cut into 2" cubes
7 tablespoon butter
3 l lg yellow onions, thinly sliced
3 tablespoon flour
1.5 cups beef stock
1.5 cups drk belgian beer (chimay or orval)
2 l bay leaves
2 sprigs thyme
1 tablespoon brown sugar
2 tablespoon red wine vinegar
3 pinch salt and pepper

Steps:

1. Heat oil in large pot over med-high heat. Working in batches, add meat and cook until well browned all over about 5 min per batch. Transfer meat to med bowl and set aside. Reduce heat to med and melt 4 T of butter in pot. Add onions and cook, stirring occ. w/ wooden spoon, until deep golden brown 35-40 min. Transfer onions to bowl w/ meat and set aside.
2. Add remaining 3 T butter to pot then immediately add flour and cook, stirring constantly, until deep golden brown but not burned, about 2 min. Add stock and beer, scraping brown bits stuck to bottom of pot. Return meat, onions and accumulated juices to pot. Add bay leaves, thyme, sugar and vinegar and season to taste with salt and pepper. Reduce heat to med-low and simmer, partially covered until meat is tender and sauce is dark, thick, and velvety 1 1/2-2 hrs. Remove and discard bay leaves and thyme before serving.