Carbonade Flamande - Eric Anwiler

3 pounds beef
Three onions thickly sliced
4 slices bacon rough chopped
two carrots sliced
one rib of celery sliced
16 ounces Belgian beer Rodenbach or similar
1/2 teaspoon thyme or 3 sprigs thyme
2 Bay leaves
6 cloves garlic
cherries and or apricots 1/4 cup of each
6 slices bread with dijon mustard spread on top
1 cup beef stock
salt and pepper to taste
1tbs tomato paste
2tbs butter and olive oil

Cube the beef in 2 in chunks marinate overnight in beer smashed garlic cloves, and one bay leaf.

Remove beef from marinade reserving marinade for later braising.

Dredge beef in seasoned flour.

Heat dutch oven over medium high to medium heat, add butter and olive oil in batches sear meat for 3-5 minutes per batch.

Reduce heat to medium and render fat from bacon add onions for two to three minutes. Add celery and carrots and cook until onions are carmelized. Return beef to pan with marinade add thyme, fruit, beef stock, bay leaf, tomato paste. Line top with bread (mustard side face down).

Place in oven at 275 for 2-3 hours stirring once half way through.

depending on acidity or sweetness add 2-3 tablespoons brown sugar and or two tablespoons of red wine vinegar