Flemish Beef Stew Cooked in Beer 4 lbs boneless sttew meat, such as beef chuck, cut into 2-inch cubes 1 tsp salt 1/2 tsp freshly ground black pepper 2-3 Tbsp all-purpose flour 3large onions (about 2 pounds) 2 12-oz bottles of Belgian Beer (a rich, dark and slightly bitter beer such as dark Abbey or Trappist beer) 2-3 sprigs fresh thyme or 1 tsp dried thyme 2 bay leaves 1 1/2 Tbsp red-currant jelly jelly or brown sugar 1 Tbsp cider vinegar or red wine vinegar COOK'S NOTES: "CARBONNADE A LA FLAMANDE - BEEF STEWED IN BEER - IS A BELGIAN CLASSIC WHOSE RICH, DARK FLAVORS MAKE IT AN IDEAL WINTER WARMER," WRITES RUTH VAN WAEREBEEK WITH MARIA ROBBINS, AUTHORS OF THE "EVERBYBODY EATS WELL IN BELGUIM COOKBOOK." YOU COULD SERVE THIS IN INDIVIDUAL HOLLOWED-OUT BREAD BOWLS MADE FROM LARGE ROLLS. 1. Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess. 2. Melt 2 tablespoons of butter in a large, heavy skillet over high heat until hot but not smoking. Add the beef cubes and saute, working in batches so as not to crowd the beef; add 1 tablespoon of butter if necessary. When beef cubes are nicely browned on all sides, transfer to a heavy Dutch oven. 3. Add 1 tablespoon of butter to the skillet and melt over medium heat. Add the onions and cook, stirring occasionally, until browned, about 15 mins. If necessary, raise the heat toward the end of the cooking time. It is important to brown the onions evenly to give the stew its deep-brown color; the trick is to stir them just enough to keep them from burning but not so often as to interrupt the browning process. When onions are browned, add them to the meat in the Dutch oven. 4. Add beer to skillet, bringing it to a boil while scraping with a wooden spoon to loosen any brown bits. Pour the beer over the meat and add the thyme and bay leaves. 5. Cover the Dutch oven and simmer over low heat until the meat is very tender, about 1 1/2-2 hrs. Before serving, stir in the red-currant jelly (or brown sugar) and vinegar and simmer for 5 mins. 6. Remove the thyme sprigs and bay leaves; taste and adjust the seasoning.