Carbonade Flamande

Method

Heat oil in a large, heavy-bottomed casserole and brown the beef in batches, seasoning with salt and pepper; set aside. In the same pot, cook the onions slowly until golden and caramelised, about 10 minutes. Sprinkle flour over the onions, stir well, and cook for 2 minutes. Pour in the beer and stock, scraping up any browned bits from the bottom. Return the beef to the pot with the tomato puree, sugar, mustard, vinegar, bay leaves, thyme, and peppercorns; stir well to combine. Cover and braise in a preheated oven at 160°C for 3 to 3.5 hours, stirring occasionally, until the beef is very tender and the sauce is rich and glossy. Serve with buttered egg noodles, boiled potatoes, or crusty bread to soak up the sauce.