Carbonnade Flamande: Hearty Flemish Beef Stew

1.Heat the vegetable oil in a large Dutch oven over medium-high heat.

2.Season the beef cubes with salt and pepper, then brown them in batches in the hot oil until all sides are well-seared. Remove the beef from the pot and set aside.

3.In the same pot, add the sliced onions and cook until they are soft and golden brown, about 10 minutes.

4.Add the minced garlic to the onions and cook for another minute until fragrant.

5.Sprinkle the flour over the onions and garlic, stirring constantly to cook the flour for about 2 minutes.

6.Slowly pour in the beer, stirring to deglaze the pot and scrape up any browned bits from the bottom.

7.Add the beef broth, brown sugar, Dijon mustard, apple cider vinegar, and bouquet garni. Stir well to combine.

8.Return the browned beef cubes to the pot, ensuring they are submerged in the liquid.

9.Bring the stew to a simmer, then cover the pot and reduce the heat to low. Allow the stew to cook gently for about 2 to 2.5 hours, or until the beef is tender.

10.Meanwhile, spread the butter on the slices of bread and place them on top of the stew, buttered side down. This will thicken the stew as it cooks.

11.Check the seasoning and adjust with more salt and pepper if needed.

12.Once the beef is tender and the stew has thickened, remove the bouquet garni and discard.

13.Serve the Carbonnade Flamande hot, accompanied by crusty bread or boiled potatoes.