The Art of Eating's Carbonade à la Gueuze

Serves: 6 Save

Ingredients (8)

  • 3 1/2 pounds beef chuck (shoulder)
  • Lard or excellent, fresh-tasting olive oil or another good, light cooking oil
  • 4 or more large onions, totaling as much as 2 1/4 pounds
  • 1/4 cup all-purpose flour
  • 1 quart excellent gueuze or other lambic beer, such as from the Cantillon brewery
  • 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)
  • Salt and black pepper
  • Brown or white sugar 

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Learn how to make this recipe at Serious Eats