Name: Belgian Beef and Onion Stew
Yield: 6
Ingredients: 3-1/2 lbchuck blade or flatiron steaks or chuck eye roast, about 1-inch thick, trimmed of gristle and fat and cut into 1-inch pieces; Table salt and ground black pepper; 3 tbspolive oilor rendered bacon fat; 3 medium onions,halved & sliced about 1/4” thick - will yield about 8 cups; 1 tbsptomato paste; 2 medium clovesgarlic, minced or pressed thru garlic press (about 2 tsp); 1/4 cup all-purpose flour; 3 large carrots, sliced, optional; 1-1/2 cupslow-sodium beef broth; 1-1/2 cups(12 oz) dark or amber-colored Belgian ale (you can also substitute red wine); 4 sprigsfresh thyme leaves, tied with kitchen twine (makes it easier to retrieve); 2 bay leaves; 1 tbsp sherry vinegar; 1/2 cup whole prunes, pitted and chopped (leave out if not using beer); Buttered egg noodles, or boiled or mashed potatoes, for serving