Carnonnades Flamandes

Pat the stew beef dry with paper towels and season generously with salt and pepper on all sides.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches to avoid crowding, brown the beef on all sides until a deep crust forms, approximately 3-4 minutes per side; transfer to a plate.

Reduce heat to medium, add the sliced onions to the pot, and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.

Stir in the brown sugar and vinegar, scraping up any browned bits from the bottom of the pot; cook for 1-2 minutes to deglaze.

Pour in the beer, ensuring it covers the meat, then return the beef to the pot along with the thyme and bay leaves; bring to a gentle simmer.

Cover the pot and transfer to a 325°F oven, or maintain a gentle simmer on the stovetop for 90 minutes, stirring occasionally.

Add the cubed baking potato and sliced carrots (if using), ensuring they are submerged in the liquid; continue cooking for an additional 25-30 minutes until the vegetables are tender and the meat is falling apart.

Taste and adjust seasoning with salt and pepper as needed; remove and discard the thyme and bay leaves.

Spread Dijon mustard on each thick slice of French bread and place one on top of each serving of carbonnade as an authentic garnish.

Serve the carbonnade over cooked rice, ensuring each portion receives meat, vegetables, and rich braising liquid.