Beef Carbonnade Flamande

2-3 lb. (1.25 kg) beef chuck or blade, cut into 1-inch cubes
1/4 cup flour
Salt and pepper
4 slices bacon, chopped
1 large onion, halved and thinly sliced
2 garlic cloves, crushed
1 cup beef broth or stock
1 can or bottle dark beer
1 Tbsp. brown sugar
1 Tbsp. balsamic vinegar
a few sprigs of fresh thyme
1 bay leaf (optional)
egg noodles, for serving
butter, for serving

If you’re using it, preheat the oven to 300°F.

In a medium bowl, toss the beef cubes with flour, and sprinkle with salt and pepper. Set a medium ovenproof pot over medium-high heat, add a drizzle of oil and when it’s hot, brown the beef on all sides, working in batches and setting the browned beef aside on a plate. Add the onion to the pot and cook until almost crisp and the fat has rendered; add the onions and cook for 4-5 minutes, until soft and turning golden. Add the garlic and cook for another minute or two.

Add the beef stock to the pan, scraping up any browned bits on the bottom. Return the beef to the pot, pour over the beer, stir in the brown sugar and balsamic vinegar and add the thyme and bay leaf, cover and cook for 2 1/2-3 hours, until the meat is very tender. (Alternatively, transfer to a slow cooker and cook on low for 6-8 hours, or to a pressure cooker and cook according to the manufacturer’s directions; it should be about a third of the cooking time, or about 45 minutes.)

Meanwhile, cook the egg noodles, timing it so that they are done at roughly the same time as the carbonnade. Discard the bay leaf and season to taste with salt and pepper. Serve the beef carbonnade over buttered noodles. Serves 6.