Carbonnade à la flamande

Slice one and a half pounds of onions.

Cut the beef into slices about two by four inches and half an inch thick.

Pat the beef dry with paper towel so it will brown.

Heat two to three tablespoons of oil almost to smoking and brown the beef a few pieces at a time, a few minutes a side, without crowding the pan.

Brown the onions lightly in the cooking fat over moderate heat for 10 minutes, season with salt and pepper, stir in the mashed garlic.

Layer half the browned beef in the casserole, season lightly, spread half the onions over it, and repeat.

Heat the beef stock in the frying pan, scrape in the coagulated cooking juices and pour it over the beef.

Add beer until the meat is barely covered.

Stir in one tablespoon of brown sugar, add the bay leaf, six parsley sprigs and the chopped thyme.

Bring back to a simmer on the stove, lid on, then braise in the lower part of a preheated 350F oven for two and a half hours.

Remove the bay leaf and parsley. Skim the fat off the surface.

Drain the cooking liquid into a saucepan, mix in the corn flour and wine vinegar, and simmer a few minutes to a sauce.

Correct the seasoning with a little sugar and salt, pour the sauce back over the meat and scatter parsley on top.