In The Kitchen

Ingredients:

• 3 pounds chuck roast, cut into 1" cubes
• 2 11.2oz bottles OR 1 750ml bottle Belgian Beer
• 4 slices bacon, diced 
• 3 medium onions, sliced thin
• 4 cloves garlic, chopped
• 4 Tablespoons olive oil 
• 3 Tablespoons all-purpose flour
• 1.5 cups beef broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 Tablespoon whole grain mustard
• 1 Tablespoon dark brown sugar
• Salt & Pepper to taste
• Fresh parsley, chopped 

Directions:

1. Marinate the beef for at least 2 hours or overnight in the beer, garlic, 1/4 teaspoon salt and bay leaves.
2. Remove the beef and pat dry. Reserve the marinade. 
3. Heat olive oil in a dutch oven, and working in batches, brown beef on all sides. Set aside in a large bowl. 
4. In the same dutch oven, fry the bacon until crisp and golden. Set aside in the same bowl with the beef.
5. Lower heat and fry onions in bacon grease until caramelized - about 20 minutes. 
6. Add the flour and cook, stirring constantly, until flour is browned.
7. Add the beef broth and scrape the brown bits from the bottom of the pan. Add the marinade, the beef, the bacon, and the thyme.
8. Bring to a boil, then lower heat and simmer for 1.5 hours. 
9. Add the brown sugar, mustard, and freshly ground pepper. Cook for another 30 minutes.
10. Sprinkle with fresh parsley and serve with Belgian frites.

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Ingredients:

• 3 extra-large whole eggs
• 8 extra-large egg yolks
• 5 cups half & half
• 1 1/2 cups sugar
• 1 1/2 teaspoons pure vanilla extract
• 6 croissants, preferably stale
• 1 cup raisins

Directions:

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together the whole eggs, egg yolks, half & half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a dutch oven, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and gently press down to help soak up the liquid. Allow to stand for at least 10 minutes, but preferably overnight so the croissants can fully absorb the custard.
3. Place the lid on the Dutch oven and bake for 30–40 minutes, or until the custard is mostly set.
4. Remove the lid and bake for another 15–20 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
5. Let the bread pudding cool for 10–15 minutes before serving. Drizzle with a warm caramel sauce and, if desired, top with a scoop of vanilla ice cream or a dusting of powdered sugar. 

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