Ingredients

• 2 tablespoons olive oil

• 3 pounds Tink’s stew beef, pre-cut in 2″ chunks

• Salt and freshly ground pepper

• 3 cups thickly sliced onions

• 2 tablespoons all-purpose flour

• Three 12-ounce cans beer or 3 cups homemade chicken stock

• 1/2 teaspoon dried thyme

• 2 bay leaves

• Chopped parsley, for garnish

Directions

1. In an enameled cast-iron casserole, heat the oil. Season the beef with salt and pepper and cook over moderate heat until lightly browned, 3 minutes per side. Toss beef with flour and cook for 1 more minute. Transfer to a bowl.

2. Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes then slowly add the beer or chicken stock.

3. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.

4. Uncover and transfer the meat to a bowl.

5. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves.

6. Return the meat to the casserole and season with salt and pepper.

7. Sprinkle with parsley and serve with boiled carrots and potatoes.

Cook’s Note:

MAKE AHEAD The carbonnade can be refrigerated for up to 3 days. Reheat gently.