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+---
+title: carbonnade beef and beer stew
+---
+
+* 3.5 lb chuck roast, cut into 1 inch pieces
+* salt and black pepper
+* 4 tbsp butter
+* 8 cups sliced yellow onions (about three medium onions)
+* 3 tbsp flour
+* 1.5 cup chicken or beef broth
+* 1 12 oz bottle of belgian beer
+* 4 sprigs fresh thyme
+* 2 bay leaves
+* 1 tbsp whole grain mustard
+* 1 tbsp brown sugar
+
+Pat beef dry with paper towels, then season well with salt and pepper. On the
+stove top, heat 2 tbsp butter in a large heavy bottomed dutch oven over medium
+high heat until hot, almost smoking. Brown the meat in batches, without
+stirring, for about three minutes on each side, then transfer the beef to a
+separate bowl.
+
+Add two tbsp of butter to the dutch oven and reduce heat to medium. Add the
+onions and 0.5 tsp salt, and cook until the onions are browned. Add the flour
+and stir until the onions are evenly coated and the flour is lightly browned.
+Stir in the broth, scraping the pan bottom, and then stir in the beer, thyme,
+bay leaves, salt, pepper, and beef (with juices). Increase heat to medium-high
+and bring to a full simmer. Reduce heat to low, partially cover, and let cook
+for 2-3 hours. Add mustard and brown sugar after around two hours.
+
+Once cooked, remove the thyme and bay leaves. Adjust seasonings to taste.
+
+(source: http://www.simplyrecipes.com/recipes/carbonnade_beef_and_beer_stew/)