CARBONNADE À LA FLAMANDE

0.75 cup all-purpose flour

0.5 tsp salt

0.5 tsp black pepper

0.125 tsp ground nutmeg

2.5 lbs. boneless chuck roast, trimmed and cut into 1.5 inch cubes

2 strips bacon, diced (uncooked)

2 cups chopped onion (about 2 large onions)

1 TBSP chopped garlic

1 14-oz. can beef broth

1 cup water

2 TBSP brown sugar

2 TBSP red wine vinegar

2 TBSP tomato paste

2 TBSP Dijon mustard

1 tsp fresh thyme

2 bay leaves

1 bottle (11.2 oz) dark Belgian ale: Westmalle Dubbel; Rochefort 8 or 10

2 TBSP chopped fresh parsley

Combine first five ingredients in a large Ziploc bag. Seal and shake to coat. Heat a large Dutch oven over medium-high heat; add bacon to pan and cook one minute; add beef mixture and cook 3 minutes or until browned. Remove beef from pan. Add onion and garlic to pan; sauté 5 minutes or until tender. Return beef to pan; stir in broth, scraping pan to loosen browned bits. Add water and the next 7 ingredients (through ale); bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Uncover and cook 30 minutes or until beef is tender. Discard bay leaves & garnish with parlsey. Yields eight one-cup servings.

http://www.merchantduvin.com