The Art of Eating's Carbonade à la Gueuze

Course Main Dishes Prep Time 45m Total Time 3h 45m

Ingredients in this Recipe

1 quart excellent gueuze or other lambic beer, such as from the Cantillon brewery
1/4 cup all purpose flour
3 1/2 pounds beef chuck (shoulder)
4 or more large onions, totaling as much as 2 1/4 pounds
A bundle of herbs: 1 bay leaf, half a dozen parsley branches or roots, and a couple of branches of fresh thyme, tied together (or use dried thyme, loose)
Brown or white sugar
Lard or excellent, fresh tasting olive oil or another good, light cooking oil
Salt and black pepper

See Full Recipe at Serious Eats