Beef in Designer Beer

"In the 1960s, every other restaurant was a bistro and every other bistro served carbonnade de boeuf à la flamande, a traditional Flemish recipe that translates as beef in beer. But, like other once-hackneyed 1960s' recipes, I think it's now been neglected and there's a whole new generation now who probably haven't yet tasted it. For them, here is the latest version, the only difference being that we now have a vast range of beers with smart labels to choose from. Not sure which one to use? Do what I do and go for the prettiest label!"
Servings:
4 people

Health Score

High
Medium
Low
8.4 / 10
High score

Glycemic Index

Index
63
Moderate
Load
33
High

Nutrition per serving:

Calories761.51 kcal38%
Fat30.95 g44%
Carbs51.71 g20%
Sugars3.91 g4%
Protein66.02 g132%
Sodium876.21 mg44%
Fiber5.17 g18%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
63
Moderate
Glycemic Load
33
High

Ingredients

2 lb (900 g) braising steak cut into 2 inch (5 cm) squares
15 fl oz (425 ml) designer beer
1 tablespoon olive oil
12 oz (350 g) onions, peeled and cut in quarters
2 garlic cloves, crushed
1 heaped tablespoon plain flour
a few fresh thyme sprigs
2 bay leaves
salt and freshly milled black pepper
1 tablespoon olive oil
1 garlic clove, crushed
6 x 1 inch (2.5 cm) thick slices French bread cut slightly diagonally
6 level teaspoons wholegrain mustard
4 oz (110 g) grated Gruyère cheese

Directions

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