Instructions:

Flemish carbonnade relies on the flavor of Belgian abbey-style beer; chuck roast, mushrooms, carrots, and other vegetables in a brown jus and tradionally served in a white bowl.
Ingredients

2 lbs (907 g) chuck roast, cut into 2-in (5-cm) pieces
1 tsp (6 g) salt
½ tsp (1 g) pepper
2 T (16 g) flour
1 T (15 ml) olive oil
1 T (14 g) unsalted butter

1½ C (170 g) pearl onions, peeled
2 lg carrots, peeled and cut into ½-in (13-mm) oblique slices
4 C (946 ml) beef broth, divided
1 T (14 g) brown sugar
1 T (17 g) tomato paste
2.6 oz (71 g) beef demi-glace
1½ C (355 ml) Belgian abbey beer
2 C (300 g) sm red skin potatoes, cut in half
8 oz (227 g) button mushrooms, cut in half
2 tsp (13⁄5 g) fresh thyme, chopped
1 T (4 g) flat leaf parsley, minced
1-2 tsp (5-10 ml) cider vinegar

Directions

Season beef with salt and pepper; dust with flour. In a Dutch oven or large, heavy saucepan, heat olive oil over medium high heat; sear beef in batches, transferring to a plate as done; set aside. Add butter to pot; reduce to medium head and add onions and carrots; sauté until lightly golden, about 10 minutes.

Whisk together 1 C (237 ml) beef broth with brown sugar, tomato paste and demi-glace; add to vegetables; stir in beer; bring to a boil over high heat. Reduce heat; simmer 20 minutes. Return beef to pan along with mushrooms, thyme and remaining beef broth. Cover and simmer, after 1 hour add the potatoes and cook for 1 hour more, or until beef is very tender. Stir in parsley and cider vinegar before serving.

Prep time: 30 minutes.Cook time: 2 hours, 30 minutes. Makes 6 servings.