Anna Olson Belgian Beef Carbonnade – Grapevine Magazine

Ingredients

• 3 Tbsp (45 mL) vegetable oil, divided
• 2 lb (900 g) diced stewing beef, cut into 1 inch or 2.5 cm cubes
• 1/4 cup (35 g) all-purpose flour
• Salt and black pepper
• 1 medium onion, peeled and diced
• 1 celery stalk, diced
• 1 medium carrot, peeled and diced
• 1/2 lb (225 g) cremini mushrooms, quartered
• 2 tsp chopped fresh thyme
• 1 cup (170 g) pitted prunes, cut in half
• 2 cups (500 mL) low sodium beef stock
• 1 cup (250 mL) dark beer, such as a stout or porter
• 1 Tbsp (15 mL) packed light brown sugar
• 1 Tbsp (15 mL) red wine vinegar