Belgian Beer Braised Beef

I first made this recipe for Belgian Beer Braised Beef when the millennium was new, pulled off of MarthaStewart.com. I can no longer find it online, but I still have the faded, food-splattered print-out to share with you, dutifully copied below. Having recently made this luscious dish again, I’m happy to report it’s as good as it ever was.

Beef is lovingly braised in ale (I recommend Duvel Belgian Ale) for a few hours to break down the tough cut of meat. The slow simmering process yields a velvety rich beef full of flavor. I’m sure you’ll find very comforting on these cold winter days—and it sure makes the kitchen smell good!

Belgian Beer Braised Beef
Serves 6 to 8

Ingredients
1/4 pound slab bacon, cut into 1/2-inch cubes
3 pounds beef chuck, or round, cut into 1/2-inch slices
Salt and freshly ground black pepper
2 to 3 tablespoons canola oil
2 large onions (about 1 1/2 pounds), thinly sliced
2 bottles ale (12 ounces each), about 3 cups
2 tablespoons all-purpose flour
4 sprigs fresh thyme
3 sprigs fresh flat-leaf parsley
3 dried bay leaves

Method
1. Adjust rack to bottom third of oven and heat to 325°. In a medium- large Dutch oven, cook bacon over medium-low heat until crisp, stirring frequently, about 10 minutes. Transfer to a paper towel-lined baking sheet; set aside.

2. Seasoned beef with salt and pepper. Add 2 tablespoons oil to pot, and raise heat to medium-high. Working in batches, brown meat, one to two minutes per side. As each batch is browned, transfer to a medium bowl; set aside.

3. If necessary, add remaining tablespoon oil. Lower heat to medium. Add onions and deglaze with about two tablespoons of the ale, scraping any browned bits from bottom pan with a wooden spoon. Continue to cook, stirring frequently until soft, about 8 minutes. Sprinkle flour over onions and cook, stirring, one minute more. Add remaining ale, and bring to a boil, scraping any remaining browned bits from bottom of pan with a wooden spoon.

4. Tie thyme, parsley, and bay leaves in a bundle with a piece of kitchen twine. Add to onions. Return bacon and beef to pan, pushing beef down into liquid. (The liquid will not completely cover beef.) Add 1 teaspoon salt period to bring to a boil. Cover, and transfer to oven. Cook until beef is fork tender, about two hours. Remove herb bundle, and discard. Taste and adjust for seasoning. Serve with small boiled new potatoes.