Belgian Carbonnade Flamande with Potatoes

Ingredients

• 1 1/2 lb beef chuck, cut into 1 1/2-inch pieces
• 1 tsp kosher salt
• 1 tbsp neutral oil
• 2 large onions, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp all-purpose flour
• 1 1/2 cups dark Belgian-style ale or beef broth
• 1 cup low-sodium beef broth
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar
• 2 thyme sprigs
• 1 lb baby potatoes, halved
• Black pepper

Steps

1. Season beef with salt and pepper. Brown in oil in a Dutch oven in batches; transfer to a plate.
2. Cook onions with a pinch of salt until deeply caramelized, 15 minutes. Stir in garlic and flour for 1 minute.
3. Whisk in ale, broth, mustard and brown sugar, scraping up browned bits. Add thyme and bring to a simmer.
4. Return beef and any juices, cover, and simmer gently until fork tender, about 65 minutes.
5. Meanwhile roast potatoes at 425°F with oil, salt and pepper until crisp and tender, 25 to 30 minutes.
6. Discard thyme, adjust seasoning, and serve the beef and onion gravy with the roasted potatoes.

Allergen note: Contains mustard and wheat; beer may contain gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.