Instructions:
Prepare the French Fries:
Peel and cut: Peel potatoes and cut into 1/4-inch thick fries. Soak in cold water to remove excess starch.
Fry: Heat oil in a pot to 325°F. Fry fries in batches for 4-5 minutes, then drain on paper towels.
Crisp: Increase oil temperature to 375°F and fry fries again for 2-3 minutes until crispy. Drain, season with salt, and keep warm.
Make the Flemish Carbonnade:
Sear beef: Brown beef cubes in a Dutch oven or heavy pot. Remove and set aside.
Cook onions: Sauté onions until caramelized, then add garlic and cook for 1-2 minutes.
Add flour: Sprinkle flour over onions and cook for 2 minutes.
Deglaze: Pour in Belgian beer, scraping up browned bits. Add beef broth, Dijon mustard, brown sugar, vinegar, bay leaf, and thyme.
Simmer: Return beef to pot, bring to a simmer, then reduce heat to low. Cover and simmer for 2-2.5 hours, or until beef is tender and sauce has thickened.
Serve:
Taste and adjust: Season with salt, pepper, or more sugar or vinegar if needed.
Garnish and serve: Serve Flemish carbonnade hot, garnished with fresh parsley. Serve alongside or on top of crispy French fries.
