This is a recipe that is a holiday favorite of mine that was passed onto me from a dear friend and created but the wonderful Julia Child
Julia’s Carbonnades a la Flamande (beef and onions braised in beer)
Makes 6 servings
3 pounds lean beef from either chuck or rump roast
Salt, freshly ground black pepper and cayenne to taste
3 tablespoons vegetable oil
6 cups thinly sliced onions
4 garlic cloves, mashed
1 cup warm beef broth
2 to 3 cups beer
2 tablespoons dark brown sugar
2 bay leaves
1/2 teaspoon dried thyme leaves
1-1/2 tablespoons cornstarch dissolved in 2 tablespoons red wine vinegar
Preheat the oven to 325 degrees.Cut the beef into large cubes and season with salt, black pepper and cayenne.
Heat the oil in a large, heavy skillet on medium-high heat. Add the beef, a few pieces at a time, and brown evenly. Transfer the beef, as it cooks, to a platter.
Reduce the heat to medium and add the onions. Cook, stirring, until soft and golden, about 10 minutes. Remove the skillet from the heat and stir in the mashed garlic.
Arrange half the browned beef in a large pot or Dutch oven and lightly season with salt, black pepper and cayenne. Spread half the onions over the beef. Repeat the process with the remaining beef and onions.
Pour in the beef broth. Add enough beer to just cover the mixture. Add the brown sugar, bay leaves and thyme. Bring the mixture to a gentle boil on top of the stove. Cover and transfer the pot to the lower third of the oven. Braise until the meat is fork-tender, about 2 1/2 hours.