6 carbonnade flamande beer Recipes

blade steaks , 1-inch-thick , trimmed of gristle and fat and cut into 1-inch pieces (see illustrations below), table salt and ground black pepper, vegetable oil, yellow onions (about 3 medium), halved and sliced about 1/4-inch-thick (about 8 cups), tomato paste, garlic , minced or pressed through garlic press (about 2 tsp), all-purpose flour, low-sodium chicken broth, low-sodium beef broth, beer (12-oz bottle or can), fresh thyme leaves , tied with kitchen twine, bay leaves, cider vinegar

flour, salt, black pepper, ground nutmeg, boneless chuck roast, trimmed and cut into 1 1/2 inch cubes, bacon, diced, uncooked, chopped onions (about 2 large onions), chopped garlic, reduced-sodium beef broth, water, brown sugar, red wine vinegar, dijon mustard, fresh thyme (or 1/2 tsp. dried ), bay leaves, dark beer (newcastle brown ale is suggested, for more flavor use a darker beer), chopped fresh parsley

lean beef round or 3 lbs chuck, butter, olive oil, onions, garlic cloves, salt, pepper, flour, light brown sugar, strong beef stock, beer, wine vinegar, parsley, bay leaf, thyme, butter, garlic cloves, minced, french bread

unsalted butter, beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide, salt and freshly ground pepper, thickly sliced onions, all-purpose flour, three 12-oz can beer, dried thyme, bay leaves, chopped parsley, for garnish, boilled carrots and potatoes, for serving