Carbonnade flamande — the traditional Belgian dish with beef and beer

Ingredients (for 6 people):

• 1 kg beef (shoulder), in pieces
• 2 large onions, thinly sliced
• 2 tablespoons butter + 2 tablespoons oil
• 2 tablespoons flour
• 1 bottle (330 ml) dark Belgian beer
• 1 glass of beef stock
• 1 tablespoon brown sugar
• 2 slices of country bread
• 2 tablespoons Dijon mustard
• 2 bay leaves, 2–3 sprigs of thyme
• Salt and black pepper
• Optional: 150 g smoked bacon, cut into pieces

Preparation:

1. Pat the pieces of meat dry with kitchen paper, season with salt and pepper. Roll them in flour, shaking off the excess.
2. Heat the butter with the oil in a deep pot and fry the meat in several batches until golden. Set aside.
3. In the same pot, fry the onions over medium heat for 10–12 minutes until softened and lightly caramelised.
4. Return the meat to the pot, add the brown sugar, bay leaves, thyme and beer; add the beef stock until the meat is almost completely covered and mix well.
5. Spread the slices of bread with mustard on one side and place them, mustard side down, on the surface of the dish.
6. Cover with a lid and simmer on low heat for about 2 hours and 30 minutes, until the meat melts in the mouth; stir from time to time.
7. Remove the bay leaves and thyme, check the salt and serve hot — ideally with fried potatoes (frites) or mashed potatoes.

Preparation time: ~25 minutes | Cooking time: ~2 hours and 30 minutes | Servings: 6 people