Flemish Beef Stew with Fries (Carbonade Flamande) 🍟 A rich, sweet-and-savory beef stew slow-cooked in dark beer, traditionally served with golden fries — the pride of Belgian comfort food! Ingredients: 1 kg (2.2 lbs) beef (chuck or shoulder), cut into large cubes 3 onions, thinly sliced 3 garlic cloves, minced 2 tablespoons flour 50 g (3.5 tbsp) butter 2 tablespoons Dijon mustard 1 bouquet garni (thyme, bay leaf, parsley) 500 ml (2 cups) dark beer (like a Belgian dubbel or brown ale) 200 ml (3/4 cup) beef stock 2 tablespoons red wine vinegar 3 tablespoons brown sugar Salt and pepper, to taste Instructions: Brown the beef: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside. Cook the aromatics: In the same pot, lower the heat and add the onions. Cook until soft and golden, about 10–15 minutes. Add the garlic and cook for 1 minute. Sprinkle in the flour and stir well to coat everything — this will help thicken the sauce. Deglaze and build flavor: Return the beef to the pot. Add the mustard, bouquet garni, brown sugar, vinegar, and season with salt and pepper. Pour in the beer and beef stock. Stir to combine. Simmer gently: Bring to a boil, then reduce to a low simmer. Cover and cook on low heat for 2.5 to 3 hours, stirring occasionally, until the meat is incredibly tender and the sauce has thickened. Finish and serve: Remove the bouquet garni. Taste and adjust seasoning if needed. Let it rest for a few minutes before serving. Serving suggestion: Serve hot with crispy Belgian-style fries (or mashed potatoes or crusty bread). A cold beer on the side makes it even better!