• 2 lb. beef chuck, cut into 2″ x ½″-thick slices
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup flour
• 4 tbsp. unsalted butter
• 4 slices bacon, finely chopped
• 6 cloves garlic, finely chopped
• 3 medium yellow onions, thinly sliced lengthwise
• 2 cups Belgian-style ale, like Ommengang Abbey Ale
• 1 cup beef stock
• 2 tbsp. dark brown sugar
• 2 tbsp. apple cider vinegar
• 3 sprigs thyme
• 3 sprigs parsley
• 2 sprigs tarragon
• 1 bay leaf
• Bread, for serving

Season beef with salt and pepper in a bowl; add flour and toss to coat.

Heat 2 tbsp. butter in a 6-qt. Dutch oven over medium-high heat.

Working in batches, add beef; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside.

Add bacon; cook until its fat renders, about 8 minutes.

Add remaining butter, garlic, and onions; cook until caramelized, about 30 minutes.

Add half the beer; cook, scraping bottom of pot, until slightly reduced, about 4 minutes.

Return beef to pot with remaining beer, stock, sugar, vinegar, thyme, parsley, tarragon, bay leaf, and salt and pepper; boil.

Reduce heat to medium-low; cook, covered, until beef is tender, about 1 ½ hours.

Serve with bread.