Beef Carbonnade

Preheat the oven to 150 °C (300 °F).

Cut the beef into thin steaks of about 2 cm (½ inch) thicknesses and season them with salt. Thinly slice the onions and finely chop the herbs.

Bring an oven proof pot or Dutch oven with a tablespoon of oil (I used grapeseed oil) to high heat, then sear the meat to a dark brown color on each side. Do this in stages to avoid overcrowding the pot. When done transfer the meat to a tray and cover with foil.

Add a nudge of butter to the pot and cook the onion slices (make sure the heat is not too high) for at least 15 minutes, stirring from time to time. The onions need to be almost caramelised. Once cooked, set them aside in a bowl.

Return the meat to the pan, sprinkle the toasted flour over and mix all the pieces of meat together. Then transfer to the tray you used earlier.

Now layer the ingredients in the pot. Start with a layer of meat followed by a layer of onions and a layer of herbs. Repeat the process with the rest of the meat, onions and herbs.

Pour the vinegar over the meat, followed by the sugar, thyme, bay leaf and finish with a sprinkle of salt and pepper. Pour the beer into the pot followed by the meat juices remaining in the tray on which the slices were reserved after browning. Finish off by adding water until the liquid just about covers the ingredients.

Place the lid on the pot and put it in the oven. Cook for 3 hours until the meat falls apart.

When the meat is cooked, remove the thyme sprigs and bay leaf and serve. Each portion should have a sprinkle of freshly chopped herbs and a few capers.

You can pair this dish with a side of potatoes or pasta. If you want to do it the Belgium way, serve with French fries and a glass of the beer you used to cook the meat.