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Beer-braised beef stew (carbonnade)

Name: Beer-braised beef stew (carbonnade)
Total time: 150 min
Yield: serves 6
Ingredients: 1.2 kg Braising beef; 3 Onion; 75 cl Bière; 2 c. à s. Flour; 2 tranches Bread; 2 c. à s. Mustard; 1 c. à s. Sugar; 1 Bouquet garni

Preparation time: 2 h 30
Servings: serves 6

Ingredients

serves 6

Braising beef — to buy1.2 kg
Onion — to buy3
Bière — to buy75 cl
Flour — to buy2 c. à s.
Bread — to buy2 tranches
Mustard — to buy2 c. à s.
Sugar — to buy1 c. à s.
Bouquet garni — to buy1

Preparation

Cut the braising beef into large 4 cm cubes. Season with salt and pepper, then brown it in batches in a Dutch oven with a little hot oil: don't crowd the pot, or the meat will steam instead of caramelizing.
Set the meat aside. In the same pot, cook the sliced onions with a knob of butter for 10 minutes, until soft and translucent.
Return the meat to the pot, dust with a spoonful of flour and stir to coat: this is what will thicken the sauce as it cooks.
Pour in the sour beer until the meat is covered, add the bouquet garni, a spoonful of brown sugar, and a slice of bread spread with mustard placed on top: it will slowly dissolve and bind the sauce.
Cover and simmer very gently for 2h30, stirring occasionally, until the meat falls apart with a fork.
Taste and adjust seasoning: the sauce should be rich, slightly bitter and sweet at once thanks to the beer and sugar.
Serve hot with homemade fries and a touch of old-style mustard.