Bouef Carbonade Louisianne

Ingredients

• 1 ½ pound stew beef with good marbling cut into 2” pieces
• 12 small white onions
• 2 tablespoons superfine flour (aka Wondra)
• 1 tablespoon cayenne pepper
• 1 teaspoon dried thyme
• Neutral oil, or if you would like a stronger flavor use peanut oil
• 2 whole cloves
• 1 bay leaf
• 1 cup beef stock
• 2 cups white Belgian ale (but given that this is 1950 you can and maybe should substitute Dixie)
• Salt and pepper
• 4 cups cooked long grain white rice
• Tabasco or Crystal hot sauce for the table

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