CARBONNADES a la FLAMMANDE, Belgian Beef in Beer and Onions

Carbonnades a la Flammande
(Flemish Beef in Beer)
Serves 6.

3 lbs. Lean chuck or rump roast
3 Tbsp oil
6 cups sliced onions
salt and pepper to taste
4 cloves garlic, minced
1 cup beef stock
2 to 3 cups beer
2 Tbsp. Brown sugar
1 bay leaf, crumbled
½ tsp. Thyme
2 Tbsp cornstarch
2 Tbsp wine vinegar

Slice the beef into serving pieces ½ inch thick. Dry on paper towels. In a large heavy skillet or, brown beef slices quickly in oil. Remove from skillet and set aside.

Reduce heat to medium. Brown onions lightly in the dripping for about 10 minutes, stirring often. Remove from heat. Season with salt and pepper; stir in garlic.

Arrange half the beef in Dutch Oven and season lightly with salt and pepper. Cover with a layer of onion. Repeat.

Heat beef stock in the browning skillet and pour over meat. Add enough beer to barely cover meat. Stir in brown sugar. Place the crumbled bay leaf and thyme between some of the slicdes of meat and around and atop the contents of the Dutch oven. Bake in a 325 degree oven for 2 ½ hours. Remove from the oven.

Using a ladle, remove liquid from the casserole into a saucepan: skim off the fat. Blend together the cornstarch and vinegar, add to the liquid and simmer for 3 to four minutes. Taste for seasoning. Pour the sauce back over the meat. Serve. (This dish freezes well.)

Serve with parsley potatoes, green salad and, of course, some good Belgian Beer (i.e. Chimay).