Food Network: Carbonade Flamande

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Carbonade Flamande
Adapted from a recipe courtesy of David Rosengarten

Ingredients
4 tablespoons unsalted butter
1 pound onions, sliced
2 pounds lean beef, shoulder or round, cut into 1/4-inch thick slices
2 teaspoons brown sugar
3 tablespoons flour
1 tablespoon Dijon mustard
2 cups dark beer
1 cup beef stock
Salt and pepper
1 bay leaf
2 teaspoons mixed dried herbs, crumbled (thyme, rosemary, sage)

Directions
To a casserole pan add butter. When butter is hot stir
in onions and saute until caramelized. Pour browned onions into a sieve over a
bowl and let drain. Pour the fat from the onions back into the casserole and when
the fat is hot add beef, and remove as slices become brown. Drain in the sieve
with the onions.

In the same casserole, stir in the brown sugar and add the flour. When a roux has
formed, stir in mustard and add beer slowly to deglaze the pan. Add beef stock and
season with salt and pepper. Pour liquid into a bowl.

Layer the casserole with the meat and onions, making 3 layers of meat, sandwiching
2 layers of onions. Add a bay leaf and a teaspoon of mixed herbs on each layer of

onions. Pour beef sauce back into the casserole. Add more beer to cover the meat
if necessary. Bring casserole to a boil, cover and bake in a 300 degree oven for 3
hours. Skim off fat, season with salt and pepper and serve.