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1
Special equipment: kitchen twine and cheesecloth or a leek leaf
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2
Make a bouquet garnis: Gather the marjoram, parsley, bay leaf and thyme in a piece of cheesecloth and tie it into a bundle with the kitchen string.
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3
(Alternatively, tie the herbs together in a leek leaf.)
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4
Heat 4 tablespoons of the butter in a large pot over a medium heat until melted.
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5
Add the bacon, onions and garlic and cook until the garlic is soft and onions are translucent, about 6 to 8 minutes.
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6
Remove from the pot.
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7
Increase the heat to medium high and add 2 tablespoons of the butter.
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8
Season the stew beef with salt and pepper.
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9
Working in batches if necessary, add the beef to the pot and sear until browned on all sides.
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10
Reduce the heat to medium and return the bacon, onions and garlic back to pot.
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11
Add the apple cider vinegar and cook, scraping up the browned bits from the bottom of the pot with a wooden spoon until reduced.
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12
Add the remaining 2 tablespoons butter and let melt.
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13
Add the flour and cook until everything is coated and there is a nutty aroma.
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14
Add the beer, mustard and sirop de liege.
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15
Stir to combine.
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16
Add the bouquet garni.
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17
Bring the carbonnade to a simmer and cook until tender, 45 minutes.
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18
Remove the carbonnade from the heat and let rest for 45 minutes.
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19
Remove the bouquet garnis, reheat and serve.
