Carbonnade Flamande

Method

Heat olive oil in a large heavy-bottomed casserole and brown the beef chunks in batches, setting them aside. In the same pot, cook the sliced onions gently until softened and golden. Sprinkle flour over the onions and stir well, then add the tomato puree and mustard powder. Pour in the Belgian ale and beef stock, add the crushed garlic, bay leaves, thyme, sugar, vinegar, salt and pepper, stirring to combine. Return the beef to the pot, bring to a simmer, then cover and cook in a preheated 160°C oven for 3 to 3.5 hours, stirring occasionally, until the meat is very tender and the sauce has reduced and darkened. Remove the bay leaves and thyme sprigs before serving.