
The Art of Eating's Carbonade à la Gueuze
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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Directions
Learn how to make this recipe at Serious Eats