The Art of Eating's Carbonade à la Gueuze

Name: The Art of Eating's Carbonade à la Gueuze
Yield: 6 servings
Ingredients: Beef Shoulder; Lard; Olive Oil; Canola Oil; Onion; All Purpose Flour; Gueuze Lambic Beer; Lambic Beer; Salt; Freshly Ground Black Pepper; Brown Sugar; Sugar; Dried Bay Leaf; Parsley Sprig; Thyme Sprig; Dried Thyme

Serious Eats

Serves: 6 Save

Ingredients (8)

3 1/2 pounds beef chuck (shoulder)
Lard or excellent, fresh-tasting olive oil or another good, light cooking oil
4 or more large onions, totaling as much as 2 1/4 pounds
1/4 cup all-purpose flour
1 quart excellent gueuze or other lambic beer, such as from the Cantillon brewery
A bundle of herbs: 1 bay leaf, half a dozen parsley branches or roots, and a couple of branches of fresh thyme, tied together (or use dried thyme, loose)
Salt and black pepper
Brown or white sugar