Carbonnades de Boeuf Flamande
(Serves 6-8)

3 pounds beef chuck, neck or brisket
2T. unsalted butter,
2 T. oil or bacon fat
1.5 pounds Spanish yellow onions, thinly sliced
kosher salt and fresh ground pepper to taste
2 cloves garlic, minced
1 bottle full flavored beer (Fat Tire)
1.5 cups brown beef stock
1 T. brown sugar
1 bay leaf
3 sprigs fresh thyme
3 sprigs parsley
2 T. corn starch
2 T. red wine vinegar

Directions

Heat the butter and oil together to sizzling. Season and brown the beef slices well. Remove them as they brown. Reduce the heat and brown the onions in the same fat. Add the garlic, season with salt and pepper, pour in the beer and the stock. Stir in the sugar, add the browned beef slices, bay leaf, thyme and parsley. Cover and cook in a 325 – 350 oven until fork tender, about 2.5 hours. Discard bay leaf, thyme and parsley. Mix corn starch with vinegar, bring beef to a simmer and stir in vinegar mixture to thicken. Adjust seasoning if necessary and serve with sautéed potatoes and favorite vegetable.