Melt the butter
Melt the butter in a large casserole dish over medium heat until it foams slightly.
Cook the onions
Add the sliced onions and sauté them gently for 10 to 12 minutes, stirring occasionally, until very soft and lightly caramelized.
Sear the meat
Add the beef pieces, increase the heat slightly, and brown them on all sides to develop the juices.
Deglaze with dark beer
Gradually pour in the dark beer, scraping the bottom of the pot. Season with salt and pepper.
Stir in the gingerbread
Spread the gingerbread slices with mustard and place them on top of the meat. They will melt slowly and thicken the sauce.
Add the thyme
Place the thyme sprigs in the pot to flavor the sauce.
Simmer slowly
Cover and cook over very low heat for 2 to 2 1/2 hours. The meat should become extremely tender and the sauce thick, dark, and glossy.
Finish
Remove the thyme sprigs, adjust the seasoning if necessary, and serve piping hot. Tip for making the recipe easier
Prepare the carbonnade the day before: resting allows the sauce to thicken naturally and the flavors to develop.
Ingredient substitution
Gingerbread can be replaced with country bread + 1 tablespoon of brown sugar.
Cooking tip
Never boil vigorously: slow, gentle cooking guarantees tender meat and a smooth sauce.
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