Excellent NYT recipe. Chunked-up Hay Creek grass-fed beef chuck roast holds it’s own in the intensely flavorful sauce. Fat Tire “Belgian Style Ale ” worked well in the recipe and as an accompaniment. I used dried parsley and thyme and chopped-up bay leaves coarsely with knife and left them in with the beef. Sourdough bread went well with; thinking maybe a sourdough rye would work even better. Dijon good too!
Update: Nice with Artisan Sourdough Rye . Divine with pan-fried garlicky red potato slices.