Beef, Belgium style with Onions Braised in Beer - Carbonnade à la Flamande

From My Carolina Kitchen

2 tablespoons unsalted butter

2 tablespoons olive oil

3 pounds boneless beef chuck, cut into 1/3-inch-thick slices, about 3 inches wide

Salt and freshly ground pepper

3 cups thickly sliced onions

1/2 cup all-purpose flour

Three 12-ounce cans beer. use Guinness if you wish for St. Patrick's Day

1/2 teaspoon dried thyme

2 bay leaves

2 tablespoons red wine vinegar

Arrowroot or cornstarch slurry if needed for thickening

Chopped flat-leaf parsley, for garnish

In an enameled cast-iron casserole, heat 1 tablespoon of the butter along with 1 tablespoon of olive oil. Dry the beef well with paper towels and season with salt and pepper. Brown the beef in the casserole over moderate heat in batches, turning once, taking care not to crowd the pan or the beef will stew instead of browning. Transfer the beef to a plate and repeat in batches, using more butter & oil if necessary.

Add the onions to the casserole cover and cook over low heat, stirring often, until browned, about 8 minutes. Stir in the flour until the onions are well-coated, and then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring occasionally, until the beef is tender, about 2 hours.

At this point, you may refrigerate the carbonnade, when cooled, for several days in the refrigerator. Scrape off any accumulated fat on the top and return to room temperature before proceeding with the recipe.

Uncover the casserole and transfer the meat to a bowl. Add the vinegar and simmer the sauce over moderate heat until thickened slightly. If necessary, thicken with a slurry using either arrowroot or cornstarch and water. Before serving, taste for seasonings and garnish with parsley.

Adapted from Essential Pepin by Jacques Pepin – serves 6 to 8