Directions

1. 1. Preheat oven to 325°.
2. 2. In a deep, ovenproof kettle with a tight-fitting lid, heat 3 tablespoons of the vegetable oil over moderately high heat. Dry meat thoroughly and sprinkle with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.
3. 3. Sear meat in batches until deep brown, about 2 to 3 minutes per side. (Do not overcrowd pan or meat will not color properly.)
4. 4. Remove meat with slotted spoon and set aside. Add the remaining vegetable oil and the onions, and sauté onions, stirring frequently, until nicely caramelized, about 7 to 8 minutes. Set onions aside.
5. 5. Increase heat to high and deglaze the pan with the beef stock, scraping the bottom of the pan with a wooden spoon. Boil for 5 minutes, until stock is slightly reduced. Turn off heat.
6. 6. Put a layer of the browned meat on the bottom of the kettle, followed by a layer of cooked onions.
7. 7. Sprinkle with half the prunes, half the thyme, and half a teaspoon of salt. Repeat this process and sprinkle the top with the remaining 1/2 teaspoon of black pepper.
8. 8. In a piece of cheese-cloth, tie up the bay leaves, parsley sprigs, and cloves. Tuck this into the middle of the stew.
9. 9. Pour beer over the stew and bring to a boil. Cover the kettle with the lid and place in the oven.
10. 10. Cook for 1 hour and 45 minutes, and check the meat for doneness. (Meat should be fork tender but not falling apart. The stew might take another 15 minutes.)
11. 11. Remove cheesecloth bag, adjust seasoning, and sprinkle with chopped parsley just before serving.
12. 12. Carbonnade can be made up to several days ahead. Cool and refrigerate, tightly covered.
13. 13. Bring to room temperature and rewarm gently.
14. 14. Garnish with parsley just before serving.