Carbonnade Beef and Beer Stew

 

3 1/2 lbs chuck roast, cut into 1-inch pieces

Salt and freshly ground black pepper

4 T. butter

3 medium yellow onions sliced about 1/4 inch thick (about 8 C.)

3 T. all-purpose flour

1 1/2 C. chicken or beef broth

1 1/2 C. (12 oz bottle) Belgian beer

4 sprigs fresh thyme

2 bay leaves

1 T. whole grain mustard

1 T. brown sugar

 

Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 T. of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl. Add 2 T. butter to dutch oven; reduce heat to medium. Add the onions and 1/2 tsp. of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300°F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste. Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.