Beef Carbonnade

• 3 lb. well trimmed, lean beef chuck, cubed
• 2 lb yellow onions, sliced
• 3 cloves garlic, minced
• 3 Tbsp flour
• 1 1/2 cups chicken or beef stock
• 1 1/2 cups dark beer (Chimay, Newcastle, etc.)
• 2 tsp dried thyme
• 2 bay leaves
• 1 Tbsp cider vinegar
• 1 Tbsp brown sugar
• salt & pepper

1. Season the cubed meat generously with salt & pepper. Heat oil in a casserole or oven proof pot over medium high heat, and brown beef in a single layer in batches, until browned on all sides. Remove to a bowl. Reduce heat to medium low, add onions and garlic, and sweat the onions for 5 minutes, scraping up brown bits from the bottom of the pan. Increase heat to medium high and cook onions until soft and golden brown.
2. Sprinkle flour over onions and stir to mix. Add broth and stir until well mixed. Gradually add the beer, stirring while doing so. Add remaining ingredients (thyme, bay leaf, sugar, vinegar), bring to a simmer, cover and place in a 300 degree oven for 2 1/2 to 3 hours.
3. Adjust seasonings if necessary, and serve with crusty french bread and salad.

well, yellow onions, garlic, flour, chicken, dark beer, thyme, bay leaves, vinegar, brown sugar, salt

Taken from www.epicurious.com/recipes/member/views/beef-carbonnade-50064601 (may not work)