Carbonnade a la Flamande

Beef Braised in Beer, Belgian Style. In a frying pan, over medium heat, heat the butter and oil. Add the beef and brown evenly, sprinkling with salt and pepper (add more butter and oil if needed). Transfer the meat to a flame proof casserole. Pour off any fat from the frying pan., add the bacon, and cook over medium heat 3 minutes. If more than 3 Tbsps of fat have been rendered, pour all but that amount. If less, add a little butter. Stir in the onions and garlic and cook 4 minutes, or until soft. Do not brown. Blend in the flour, then gradually add the beef broth and beer, stirring constantly, scraping up the browned-on bits from the bottom, until the sauce is well blended and starts to thicken. Pour into casserole over over the meat. Add the bay leaf and thyme. Bring to a boil on top of the stove. Transfer to a 325F preheated oven and cook, covered, for 2 hours, our until tender. Taste for seasoning. Discard bay leaf. Serves 4 to 6.