Belgian Beef Stew with Beer

NOTE: This famed Belgian stew, called carbonnade, uses beer for the cooking liquid. We found that an amber-colored ale, such as Pete's Wicked Ale or Anchor Steam Ale, gave the stew the richest flavor without any harshness. Traditionally, carbonnade contains just beef, onions, and beer for an intensely flavored stew. We found that brown sugar mellows the flavor of the beer, vinegar sharpens the other flavors, and mustard gives the broth some spice. The stew is delicious served over egg noodles. Since this stew does not contain any root vegetables, it can also be served over mashed potatoes or any root vegetable puree. Serves six to eight.

INSTRUCTIONS:

1. Heat oven to 250 degrees. Place beef cubes in large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tablespoons oil over medium-high heat in large ovenproof Dutch oven. Add half of beef and brown on all sides, about 5 minutes. Remove meat and set aside on plate. Repeat process with remaining oil and beef.

2. Add onions to empty Dutch oven and sauté, stirring frequently until onions release their liquid and in essence deglaze the pan, 10 to 12 minutes. Reduce heat to medium; cook until liquid evaporates, drippings begin to brown, and onions become quite dark, about 15 to 20 minutes. Add garlic and continue to cook for 30 seconds. Stir in flour and cook until lightly colored, 1 to 2 minutes. Add ale, scraping up any browned bits that may have stuck to pot. Add stock, bay leaves, thyme, brown sugar, and vinegar, and bring to a simmer. Add meat and return to a simmer. Cover and place pot in oven. Cook just until meat is tender, 2 to 2¹/₂ hours. Remove pot from oven. (Can be cooled, covered, and refrigerated up to 3 days. Reheat on top of the stove.)

3. Stir in mustard and parsley, discard bay leaves, adjust seasonings, and serve.