- 1 kg chuck steak, ( or any cuts beef suited for slow cooking)
- 4 onions, finely sliced
- 1 tablespoon butter
- 1 tablespoon flour, toasted
- 1 tablespoon capers
- 4 tablespoons mixed herbs, ( parsley, chives, tarragon)
- salt and pepper, to season
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 5–8 thyme sprigs
- 1 bay leaf
- 400 ml Belgian dark ale , (like Chimay Grand Reserve)
- water, to top
- capers, to garnish
- chopped parsley, to garnish
A northern French competitor to boeuf bourguignonne. Be sure to use a dark Belgian beer, not a lager or light ale.
1. Cut beef into slices about 1/2” thick. Put a tablespoon of high smoke point oil in dutch oven and brown the beef slices well in batches. Reserve beef and tent with foil.
2. Turn heat under dutch oven down to medium low and melt butter in dutch oven. Add onions and cook, stirring occasionally, for about 15 minutes until they start to caramelize. While cooking, preheat oven to 150˚C (300˚F). Remove and cut heat under dutch oven.
3. Put meat back in oven and cover with toasted flour. Stir for a minute or two, then remove half the meat. Rearrange the meat in the oven to a flat layer, and then add a layer of half the onions, and a layer of half the herbs. Repeat, then sprinkle vinegar and brown sugar over the top, season to taste, and finish with thyme sprigs and bay leaves. Slowly pour the beer over everything, then add just enough water to cover the meat.
4. Cover pot and put in oven. Braise until meat falls apart with a fork, about 2–3 hours. Serve garnished with capers and parsley.