Rich Carbonnade Flamande

Ingredients:

• 2 lbs beef chuck, cut into 2-inch pieces
• 4 slices bacon, chopped
• 2 large onions, sliced
• 3 cloves garlic, minced
• 2 cups Belgian beer
• 2 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 3 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar

Directions:

1. In a large Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
2. Season the beef pieces with salt and pepper. Brown them in the bacon fat over medium-high heat in batches, about 5 minutes per side. Remove and set aside.
3. In the same pot, add olive oil if necessary, then sauté the onions until soft and caramelized, about 10-15 minutes. Add the minced garlic and cook for an additional minute.
4. Return the beef and bacon to the pot. Stir in the beer, brown sugar, Dijon mustard, apple cider vinegar, thyme, and bay leaves. Bring to a simmer.
5. Cover the pot and reduce the heat to low. Cook for 2 to 2.5 hours, stirring occasionally, until the beef is tender.
6. Remove the thyme sprigs and bay leaves before serving. Adjust seasoning with salt and pepper as needed.