Carbonnade a la Flambade

Carbonnade a la Flambade
Serves 6

3 1/2 pounds beef stew meat, cut into 2-inch cubes
3 tablespoons flour
3 large onions, peeled and sliced 1/4inch
2 tablespoon tomato paste
2 large garlic cloves, peeled
1 can beef broth
1 bottle belgian or nut brown beer
1 teaspoon fresh thyme or 1/2 teaspoon dried
2 bay leaves
Rind and juice of 1 lemon

Pre-heat the oven to 300. Brown the seasoned meat, in batches, in the
pot. Keep the pan drippings.
Saute onions garlic and paste in the same pot, until starting to get
golden. Add flour and cook the raw out for a few minutes.
Add liquids and scrape up the drippings. Add everything, bring to a boil,
cover, and cook in the oven 2.5 hours.
Serve with egg noodles and something perhaps green.