Carbonnade a la Flamande

• 3 pounds rump or chuck roast, cut into 2-inch cubes
• 3 tablespoons bacon fat, or a mixture of butter and olive oil, or more if necessary
• Salt and freshly ground black pepper to taste
• 6 cups sliced yellow onions (about 1 1/2 pounds)
• 4 cloves garlic, pressed
• 1 cup beef stock
• 2 to 3 cups beer
• 2 tablespoons brown sugar
• 1 herb bouquet (6 parsley sprigs, 4 thyme branches, 1 bay leaf tied together)
• 1 1/2 tablespoons arrowroot or cornstarch
• 2 tablespoons red-wine vinegar, plus more to taste
• Buttered noodles for serving

1. Place a rack in the lower third of the oven.
2. Preheat the oven to 325 degrees.
3. Dry the beef and heat the fat in a 9- to 10-inch ovenproof casserole or pot until almost smoking.
4. Brown the beef quickly on all sides, a few pieces at a time, removing them as they brown.
5. Sprinkle with salt and pepper, toss to coat and set aside.
6. Reduce heat.
7. Stir in onions, adding more fat if necessary.
8. Brown lightly about 10 minutes, stirring frequently.
9. Season with salt and pepper.
10. Stir in garlic.
11. Set aside.
12. Add stock to the pan and scrape up the brown bits and coagulated juices.
13. Arrange half the beef in the pan and spread with half the onions.
14. Repeat with the remaining beef and onions.
15. Add enough beer to cover the meat.
16. Stir in the brown sugar and bury the herb bouquet in the meat.
17. Bring to a simmer, cover and place in the oven.
18. Cook at a slow simmer (check occasionally) for 2 1/2 hours, until meat is tender.
19. Remove from the oven and discard the herb bouquet.
20. Remove beef and skim off the fat.
21. Blend the arrowroot with 2 tablespoons vinegar and stir into the liquid.
22. Simmer for 3 to 4 minutes, until thickened.
23. Adjust seasonings.
24. Return meat to the pan, stir and heat through.
25. Serve with noodles.

rump, bacon, salt, yellow onions, garlic, beef stock, beer, brown sugar, herb bouquet, arrowroot, redwine vinegar

Taken from cooking.nytimes.com/recipes/5983 (may not work)