Carbonnade: Belgian beef stew w/ beer base, traditionally a Belgian abbey style beer. Brown seasoned beef stew meat in oil and remove. Saute sliced onions. When brown, stir in a few T. flour to create a roux; cook for 2-3 minutes. Add meat back to pan with a bottle or two of beer, ~1 c. beef stock, a couple T. cider vinegar, thyme and bay leaf. Simmer slowly until meat is tender, maybe a couple hours, then serve with noodles or bread and Dijon mustard.