Entree: Belgium – Central Culinary Region – Stoofvlees (Traditional Flemish slow-braised beef stew cooked in dark beer)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) smoked bacon or pancetta, diced
- 2 tbsp (30 g) all-purpose flour
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 2 tbsp (30 g) brown sugar
- 1 slice dense rye or brown bread (about 35 g), spread with 1 tbsp (15 g) Dijon mustard
- 12 fl oz (350 ml) Belgian dark ale (brown ale or dubbel)
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) red wine vinegar
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 g) unsalted butter (optional, for finishing)
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

1. Pat the beef dry, season with salt and pepper, and lightly dust with the flour.
2. In a heavy Dutch oven over medium-high heat, add the oil and brown the beef in batches until well-seared; transfer browned pieces to a plate.
3. Reduce heat to medium, add the diced bacon and cook until it begins to render fat. Push bacon to the side, add 2 tbsp butter and the sliced onions; cook gently until deep golden and caramelized, about 15–20 minutes. Stir in the brown sugar and cook 1–2 minutes more.
4. Return the beef to the pot with any accumulated juices. Pour in the beer and scrape up browned bits from the bottom. Add the beef stock, red wine vinegar, bay leaves, and thyme.
5. Place the mustard-spread slice of bread into the stew (mustard side down) to dissolve and thicken the sauce as it simmers. Bring to a gentle simmer, then cover and reduce heat low.
6. Cook gently for 2 to 2½ hours, stirring occasionally, until the beef is fork-tender and the sauce is glossy. If sauce reduces too much, add a splash of stock or water.
7. Remove and discard bay leaves and thyme stems. Stir in 1 tbsp butter for sheen, adjust seasoning with salt and pepper and a little extra vinegar or brown sugar if needed to balance flavor.
8. Garnish with chopped parsley and serve hot with boiled potatoes, mashed potatoes, or fries.