Carbononnade Flamande

A Belgian stew featuring braised stewing beef and onions cooked in beer and beef stock, with bacon, garlic, and bay leaves for flavor. Serve with chips or potato wedges. It serves 4 people and takes approximately 2-3 hours to prepare and cook.

How to Make It:

1. Heat 1 tbsp oil or butter in a large pot over medium heat. Add the sliced onions and minced garlic. Cook for 10-15 minutes, stirring occasionally, until the onions are softened and caramelized. Remove half the onions and set aside.
2. In a bowl, toss the beef chunks with the flour, salt, and pepper until coated.
3. In the same pot, add the chopped bacon and cook for 5 minutes until crisp. Add the floured beef in batches and brown on all sides for 5-7 minutes.
4. Pour in the beer and scrape up any browned bits from the bottom. Bring to a simmer and reduce the beer by half, about 5-10 minutes.
5. Return the reserved onions to the pot. Add the beef stock and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5-2 hours until the beef is tender. Remove bay leaves before serving.
6. Serve hot with chips or potato wedges.