Carbonnade (Flemish beef and beer stew)

Ingredients:
2 lb. beef chuck, cut into 2″ x ¹⁄₂″-thick slices

Kosher salt and freshly ground black pepper, to taste

¹⁄₄ cup flour

4 tbsp. unsalted butter

4 slices bacon, finely chopped

6 cloves garlic, finely chopped

2 medium yellow onions, thinly sliced lengthwise

2 cups Belgian-style ale, like Ommegang Abbey Ale

1 cup beef stock

2 tbsp. dark brown sugar

2 tbsp. apple cider vinegar

3 sprigs thyme

3 sprigs parsley

2 sprigs tarragon

1 bay leaf

Bread, for serving

Steamed vegetables

Season beef with salt and pepper in a bowl; add flour and toss to coat. Heat 2 tbsp. butter in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside. 

Add bacon; cook until its fat renders, about 8 minutes. Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes. Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes. 

Return beef to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil. Reduce heat to medium-low; cook, covered, until beef is tender, about 1 ½ hours. Serve with bread and steamed vegetables.