Beef and onions braised in beer (Carbonnades à la Flamande) from Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck
- bay leaves
- beef chuck
- beef stock
- garlic
- light brown sugar
- light-colored beer
- onions
- parsley
- pork fat
- thyme
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)
