Servings: 8

4 Tbsp. Unsalted Butter 4 Tbsp. Unsalted Butter
3 Lb. Flatiron Beef (cut into ⅓" slices) 3 Lb. Flatiron Beef (cut into ⅓" slices)
2 Yellow Onions (sliced thick) 2 Yellow Onions (sliced thick)
½ Cu. All-Purpose Flour ½ Cu. All-Purpose Flour
3 (11-oz.) Bottles Belgian Ale 3 (11-oz.) Bottles Belgian Ale
½ tsp. Dried Thyme ½ tsp. Dried Thyme
2 Bay Leaves 2 Bay Leaves
1 Bunch Parsley (chopped) 1 Bunch Parsley (chopped)
1 Bunch Carrots 1 Bunch Carrots
1 Lb. Baby Potatoes 1 Lb. Baby Potatoes
Kosher Salt Kosher Salt
Fresh Cracked Black Pepper Fresh Cracked Black Pepper

In a dutch oven, melt 2 Tbsp. butter. Season the beef with salt and pepper and add one-third of it to the dutch oven. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 Tbsp. of butter.
Add the onions to the dutch oven, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the dutch oven along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
Boil baby potatoes and carrots in salted water for about 10 minutes or until fork tender.
Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the dutch oven and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.