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Belgian Braised Beef & Onions

Serves 6
Chef Brian Streeter
Pairs well with:
Guajolote, Suscol Springs, Napa Valley

Pairs perfectly with our Guajolote Red Blend.


3 lbs. beef chuck
all-purpose flour
2 large onions, sliced thin
2 T. vegetable oi
1 T. butter
4 oz. bacon, chopped and blanched
12 oz.Belgian style beer
2 tsp. thyme, picked
1 bay leaf
2 c. chicken or beef broth
1 T. brown sugar
1 T. red wine vinegar

2 T. flat leaf parsley, chopped


3 lbs.

2 large 2 T. 1 T. 4 oz. 12 oz. 2 tsp. 1 2 c. 1 T. 1 T.

2 T.

Preheat oven to 350°F. Season the beef with salt and pepper and dredge in the flour to lightly coat. Heat a wide bottom pan with straight sides over high heat. Add the vegetable oil to the pan and brown the beef on both sides. Remove from the pan. Turn the heat to medium and add the bacon. Cook for a minute or two to render out some of the fat from the bacon. Add the onions and cook stirring occasionally until they are soft and starting to caramelize. Add the beer to the pan and cook to reduce by half. Scrape the bottom of the pan with a wooden spoon or spatula to loosen the brown glaze on the bottom of the pan. Return the beef to the pan along with the bay leaf and thyme and pour the chicken or beef broth into the pan to almost cover the meat. Bring to a simmer. Cover and cook over low heat for 2 ½ hours until the beef is tender. Remove the beef and add the brown sugar and red wine vinegar. Reduce the braising liquid so that it will lightly coat the beef. Return the beef to the pan and heat to warm through. Serve with wide ribbon noodles. Garnish with chopped parsley.

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