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Carbonnade Beef and Beer Stew
Ingredients
  • 3 ½ pounds chuck roast, cut into 1-inch pieces
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons butter, divided
  • 3 medium yellow onions, sliced ¼ inch thick (about 8 cups)
  • 3 tablespoons all-purpose flour
  • 1 ½ cups chicken or beef broth
  • 1 ½ cups ( 12 ounces) Belgian beer
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon brown sugar
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