Carbonnade a La Flamande Aka Beef and Beer Stew

Ingredients

• 3 12 lbs chuck steaks
• cut into bite size pieces
• salt & fresh ground pepper (to taste)
• 3 tablespoons lard or 3 tablespoons olive oil
• 2 lbs sweet onions
• medium dice (about 3 medium sized)
• 1 tablespoon tomato paste
• 6 garlic cloves (minced or pressed through a garlic press
• about 2 tsp)
• 3 tablespoons all-purpose flour
• 1 12 cups beef stock
• 12 ounces dark beer or 12 ounces stout beer
• 6 sprigs fresh thyme
• tied with kitchen twine
• 2 bay leaves
• 1 tablespoon cider vinegar

Instructions

1. Adjust oven rack to lower middle potion; preheat oven to 300F
2. A Dutch oven or similar pot is best.
3. Brown the beef in 3 batches with 1/4 of the lard or oil for each.
4. Remove the meat to a bowl.
5. Add the onions to the pot with the remaining fat and cook until they begin to caramelize.
6. Add a 2 teaspoons of salt, 1/2 teaspoon black pepper, and the tomato paste;.
7. Stir in garlic and cook until fragrant, about 30 seconds.
8. Add the flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.
9. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, and browned beef with any of the accumulated juices.
10. Increase heat to medium-high and bring to a full simmer; cover then place pot in oven.
11. Cook about 2 hours.
12. Discard thyme and bay.
13. Adjust seasonings with salt and pepper to taste and serve.
14. This dish can serve plain or over spatzle.