Carbonnade Flamande (Beef and Beer Stew)

Step 1

Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.

Step 2

Drain the beef and reserve the marinade. Pat dry the beef with paper towels.

Step 3

In a dutch oven, heat the olive oil until pipping hot. Fry the beef in batches, until golden brown on all sides, about 10 minutes. Remove the beef cubes and reserve.

Step 4

In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.

Step 5

Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).

Step 6

Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.

Step 7

Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.

Step 8

Cook for 1.5 hours.

Step 9

Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.

Step 10

Sprinkle some fresh parsley on top and serve with fries.