Carbonade à la Flamande

Ingredients for 4 servings:

• 1 ¼ kg roast beef cut into 4 cm cubes
• 50 g butter
• 1 tbsp oil
• 2 large onions, cut into rings
• 3 garlic cloves, finely chopped
• 1 tbsp flour
• 375 ml beer (dark, should taste malty and sweet)
• 1 tbsp tomato paste
• 1 tbsp brown sugar
• 1 stalk(s) leek
• 1 piece(s) celery
• 1 bay leaf
• 1 sprig(s) of thyme
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Flemish beer goulash

Preheat oven to 180 degrees Celsius. Sear the meat cubes in half the butter in a fireproof casserole dish. Remove from the pan and sauté the onions and garlic in the remaining butter in the same casserole dish. Stir in the flour and sauté for 1 minute. Then add the beer, tomato paste, and sugar. Cook while stirring until the sauce is thickened. Return the meat to the casserole dish. Tie together the leek, celery, bay leaf, and thyme and add them. Then place in the preheated oven and braise for 1.5 hours. Finally, remove the herb bundle and season with salt and pepper. Serve with mashed potatoes and, of course, a delicious beer.