Belgian Beef Carbonnade with Dark Beer and Onions

1. 1

   Heat olive oil in a large Dutch oven over medium heat. Add the beef cubes and sear until browned on all sides.

2. 2

   Remove the beef and add sliced onions to the pot, cooking until caramelized, about 10 minutes.

3. 3

   Stir in minced garlic and cook for an additional minute before adding brown sugar and mustard.

4. 4

   Return the beef to the pot, pour in the dark beer and beef broth, and add thyme.

5. 5

   Bring to a simmer, cover, and cook on low heat for 1.5 hours until the beef is tender.

6. 6

   Adjust seasoning with salt and pepper, then serve hot with crusty bread or over mashed potatoes.

Per serving