Beef carbonnade is a Flemish classic that will win over anyone who loves hearty food. The meat braises slowly in dark beer with plenty of onions until it is beautifully tender, and a butter ball gives the sauce a silky finish. Like all braises, it only gets better if you let it rest for a day – then it is truly wonderful.
Preheat the oven to 150 °C, or 130 °C on a fan setting. Cut the beef into evenly sized pieces and toss them in a bowl with the seasoned flour. Heat the oil and half the butter in a large lidded casser…
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