Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 2 cups dark beer
• 1 cup beef broth
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste

Directions

• Preheat your oven to 300°F.
• Season the beef cubes with salt and pepper.
• Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring each piece is seared on all sides, about 5 minutes per batch. Tip: Avoid overcrowding the pot to ensure proper browning.
• Remove the beef and set aside. In the same pot, add the onions and cook until softened and caramelized, about 10 minutes. Tip: Stir occasionally to prevent burning.
• Add the garlic and cook for another minute until fragrant.
• Return the beef to the pot. Add the beer, beef broth, brown sugar, apple cider vinegar, Dijon mustard, thyme, and bay leaf. Stir to combine.
• Bring the mixture to a simmer, then cover and transfer to the preheated oven. Cook for 2.5 to 3 hours, until the beef is fork-tender. Tip: Check the stew halfway through cooking to ensure it’s not drying out; add a little more broth if necessary.
• Remove the thyme sprigs and bay leaf before serving.

Notes

• 10-6-25 1/2 Recipe
• I used
• Stew Beef
• Beaver Stone Ground Mustard
• Dijon is the wrong mustard, it's French
• I added per research
• Coriander Seed
• Just imagine coming home to the rich, comforting aroma of Carbonnade Flamande, a Belgian beef stew that’s as hearty as it is flavorful. This dish, with its tender chunks of beef slowly braised in beer, is perfect for those chilly evenings when you crave something deeply satisfying.
• Carbonnade Flamande boasts a melt-in-your-mouth texture with a perfect balance of sweet and tangy flavors. Serve it over mashed potatoes or with a crusty baguette to soak up the delicious sauce.

Photos