Instructions:
Prepare the French Fries:
Peel and Cut: Peel the potatoes and cut them into 1/4-inch thick fries. Soak in cold water for at least 30 minutes to remove excess starch.
Fry: Heat oil in a pot to 325°F (160°C). Fry the fries in batches for 4-5 minutes, then drain on paper towels.
Crisp: Increase the oil temperature to 375°F (190°C) and fry the fries again for 2-3 minutes until crispy. Drain, season with salt, and keep warm.
Make the Flemish Carbonnade:
Sear Beef: In a Dutch oven or heavy pot, heat the butter or oil over medium-high heat. Brown the beef cubes in batches, then remove and set aside.
Cook Onions: In the same pot, sauté the onions until caramelized (about 8-10 minutes), then add the minced garlic and cook for another 1-2 minutes.
Add Flour: Sprinkle the flour over the onions and cook for 2 minutes to form a roux.
Deglaze: Pour in the Belgian beer, scraping up the browned bits from the bottom of the pot. Add the beef broth, Dijon mustard, brown sugar, apple cider vinegar, bay leaf, and thyme.
Simmer: Return the beef to the pot, bring to a simmer, then reduce the heat to low. Cover and simmer for 2-2.5 hours, or until the beef is tender and the sauce has thickened.
Serve:
Taste and Adjust: Season with salt, pepper, or additional sugar or vinegar to taste.
Garnish and Serve: Serve the Flemish carbonnade hot, garnished with fresh parsley. Enjoy alongside or on top of crispy French fries!
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