This is Chef Wiedmaier’s take on a traditional beef carbonnade, a Belgian sweet-sour beef and onion stew typically made with beer, and seasoned with thyme and bay leaves. At his restaurant, Wiedmaier uses Antigoon, his own beer that is custom brewed for him and available at his restaurants (Brasserie Beck, Brabo and more).
Season meat salt and pepper, dust in flour lightly. Add clarified butter to a large pot over medium-high heat and sear off meat. Remove meat and add bacon, carrots, yellow onions, pearl onion, garlic and thyme, lowering the heat to medium, and cook until golden brown and tender. Add ½ bottle of Kasteel, ½ bottle Chimay and reduce down to half. Add wine and meat and cook down by half. Add stock and cook until meat is very tender. Add mushrooms, butter and mustard. Cook noodles per instructions.
Place noodles in a large rimmed soup bowl. Spoon meat and vegetables over noodles and garnish with parsley. Serve with hot crusty bread and good ale.