Entree: Belgium – Brussels – Stoofvlees (Flemish slow-braised beef stew cooked in beer with onions and mustard)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1.5-inch (3.8 cm) cubes
- 4 oz (115 g) bacon or salt pork, diced
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced, approx. 10 oz (280 g)
- 2 tbsp (30 g) packed brown sugar
- 2 tbsp (30 ml) Dijon mustard
- 12 fl oz (355 ml) Belgian brown ale or dark beer
- 1 cup (240 ml) beef stock
- 2 tbsp (16 g) all-purpose flour
- 2 bay leaves (approx. 2 g)
- 2 sprigs fresh thyme (approx. 2 g)
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- Salt and freshly ground black pepper to taste
- Toasted rye or crusty bread and Dijon mustard for serving (optional)

Instructions

1. Pat the beef cubes dry and season generously with salt and pepper.
2. In a heavy Dutch oven over medium-high heat, add the vegetable oil and 2 tbsp butter. Brown the beef in batches until deeply caramelized on all sides, transferring browned pieces to a plate.
3. Add the diced bacon to the pot and cook until fat renders and pieces are golden, about 4–5 minutes.
4. Reduce heat to medium, add remaining 1 tbsp butter, then add the sliced onions. Cook slowly, stirring, until deeply soft and caramelized, about 20–25 minutes. Stir in the brown sugar toward the end to aid caramelization.
5. Sprinkle the flour over the onions, stir 1–2 minutes to cook the raw flavor, then add the mustard and stir to combine.
6. Return the browned beef and any accumulated juices to the pot. Pour in the beer and beef stock, scraping up any browned bits from the bottom. Add the bay leaves and thyme.
7. Bring to a gentle simmer, then cover and transfer to a low oven (300°F / 150°C) or simmer gently on the stovetop for 2 to 2½ hours, until beef is fork-tender and sauce is reduced and glossy.
8. Remove bay leaves and thyme stems. Stir in the red wine vinegar and Worcestershire sauce, adjust seasoning with salt and pepper, and simmer uncovered a few minutes if sauce needs further thickening.
9. Serve hot with toasted rye or crusty bread smeared with Dijon mustard, or alongside boiled potatoes or fries.