Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew) | America's Test Kitchen

Name: Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew) | America's Test Kitchen
Ingredients: 3 1/2 pounds blade steaks , 1-inch-thick, trimmed of gristle and fat and cut into 1-inch pieces (see illustrations below); 1½ teaspoons table salt; 1 teaspoon pepper; 3 tablespoons vegetable oil; 2 pounds yellow onions (about 3 medium), halved and sliced about 1/4-inch-thick (about 8 cups); 1 tablespoon tomato paste; 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons); 3 tablespoons all-purpose flour; 3/4 cup low-sodium chicken broth; 3/4 cup low-sodium beef broth; 1 1/2 cups beer (12-ounce bottle or can); 4 sprigs fresh thyme leaves, tied with kitchen twine; 2 bay leaves; 1 tablespoon cider vinegar

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We wanted hearty chunks of beef and sliced sweet onion in a lightly thickened broth, laced with the malty flavor of beer.

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Ingredients

3 1/2 pounds blade steaks , 1-inch-thick, trimmed of gristle and fat and cut into 1-inch pieces (see illustrations below)
1½ teaspoons table salt
1 teaspoon pepper
3 tablespoons vegetable oil
2 pounds yellow onions (about 3 medium), halved and sliced about 1/4-inch-thick (about 8 cups)
1 tablespoon tomato paste
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
3/4 cup low-sodium beef broth
1 1/2 cups beer (12-ounce bottle or can)
4 sprigs fresh thyme leaves, tied with kitchen twine
2 bay leaves
1 tablespoon cider vinegar