Beef Stew (Flemish Carbonnade Flamande)

Flemish beef stew, or carbonnades flamandes, is the national dish of Belgium. Unlike French beef stews made with wine, carbonnade relies on the deep, dark flavour of Belgian abbey-style beer. But 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. Mushrooms or spiced bread can also be added. It is typically accompanied by Belgian fries or boiled vegetables with herbs. This spectacular meal is worthy of an upscale auberge du terroir (country inn) on a chilly evening.

2 lb beef chuck, cut into 2½" thick slices
sea salt
black pepper, freshly ground
¼ cup all-purpose flour, unbleached
4 Tbsp. butter
4 slices bacon, finely chopped
6 cloves garlic, finely chopped
3 medium yellow onions, thinly sliced lengthwise
2 cups Belgian-style ale, such as Ommegang 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

To Serve:
bread
boiled vegetables
Belgian frites

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 1½ hours. Serve with bread.

Makes 4-6 servings.

Make-Ahead: The carbonnade can be refrigerated for up to 3 days. Reheat gently.

Suggested Pairing: This stew is so hearty that it can handle a very tannic red like Cabernet Sauvignon.