Carbonnade (Flemish Beef & Beer Stew)

By SMorrissey

What really gives carbonnade its distinctive character is the addition of brown sugar and a fillip of cider vinegar, a sweet-sour combination that plays beautifully against the caramelized onions and rich beer. —Charlie Palmer, chef-owner of Aureole in New York City and Las Vegas

Ingredients

• 2 lb. beef chuck, cut into 2″ x 1/2″-thick slices
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup flour
• 4 tbsp. unsalted butter
• 4 slices bacon, finely chopped
• 6 cloves garlic, finely chopped
• 3 medium yellow onions, thinly sliced lengthwise
• 2 cups Belgian-style ale, like Ommengang Abbey Ale
• 1 cup beef stock
• 2 tbsp. dark brown sugar
• 2 tbsp. apple cider vinegar
• 3 sprigs thyme
• 3 sprigs parsley
• 2 sprigs tarragon
• 1 bay leaf
• Bread, for serving

Details

Adapted from saveur.com

Preparation

Step 1

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, about 8 minutes. Transfer to a plate; set aside. Add bacon; cook until its fat renders, about 8 minutes. Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes. Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes. Return beef to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil. Reduce heat to medium-low; cook, covered, until beef is tender, about 1 ½ hours. Serve with bread.