Carbonnade à la Flamande | Cruise Scoop

Ingredients

• 2 lb (907 g) chuck roast, cut into 2 in (5 cm) pieces
• 1 tsp (6 g) salt
• ½ tsp (1 g) pepper
• 2 Tbsp (16 g) flour
• 1 Tbsp (15 ml) olive oil
• 1 Tbsp (14 g) unsalted butter
• 1½ C (170 g) pearl onions, peeled
• 2 lg carrots, peeled and cut into ½-in (13-mm) slices
• 4 C (946 ml) low-sodium beef broth, divided
• 1 Tbsp (14 g) light brown sugar
• 1 Tbsp (17 g) tomato paste
• 2.6 oz (71 g) beef demi-glace
• 1½ C (355 ml) Oud Bruin beer
• 2 C (300 g) sm red potatoes, cut in half
• 8 oz (227 g) button mushrooms, cut in half
• 2 tsp (1.5 g) thyme, chopped
• 1 Tbsp (4 g) flat leaf parsley, minced
• 1–2 tsp (5–10 ml) cider vinegar