It may be Spring Break, but I'm still cooking like winter.

I just got back from a week-long vacation in Mobile, Alabama where it is lush and green and sunny and in all other ways, springtime. And yet, back home in northern New York State, we're still flirting with temperatures near zero and tormented by late-season snowfalls. So upon my return, I busted out my big purple Dutch oven and made a hearty, belly-warming beef dish called Flemish Carbonnade. It's a sweet and sour Belgian beef stew made with onions and beer. And I served it over butter and parsley egg noodles with a side of roasted sweet potatoes and parsnips. (The next day, I combined the leftover veggies into the stew, as pictured.) Very satisfying! 

Beef Carbonnade
(Source: Saveur)

2 lb. beef chuck, cut into 2″ x 1/2″-thick slices (my roast was over 3 lbs. and I cut it into big chunks)
kosher salt and freshly ground black pepper, to taste
1/4 cup flour
4 tablespoons butter
4 slices bacon, finely chopped
6 cloves garlic, finely chopped
3 medium yellow onions, thinly sliced lengthwise
2 cups Belgian-style ale, like Ommegang Abbey Ale
1 cup beef stock
2 tablespoons dark brown sugar
2 tablespoons apple cider vinegar
3 sprigs thyme
3 sprigs parsley
2 sprigs tarragon
1 bay leaf

Bread, for serving (I served it over egg noodles with butter and fresh parsley)

*I also cut up and roasted several carrots and parnips to serve on the side, but I added them to the stew the next day.

Season beef with salt and pepper in a bowl; add flour and toss to coat. Heat two tablespoons butter in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside. Add bacon; cook until its fat renders, about 8 minutes. Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes. Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes. Return beef to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil. Reduce heat to medium-low; cook, covered, until beef is tender, about 1 1/2 hours. Serve with bread (or over egg noodles).