Entree: Belgium – Flanders – Stoofvlees (Slow-braised Flemish beef stew cooked in dark beer until richly tender)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 35 min

Total 2 hrs 55 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1–1.5 inch (2.5–3.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 large onions, thinly sliced (about 10 oz / 285 g)
- 2 tbsp (16 g) all-purpose flour
- 12 oz (355 ml) dark Belgian beer (such as dubbel or dubbel-style ale)
- 2 cups (480 ml) beef stock
- 2 slices dense bread (such as pain de campagne), spread with 2 tbsp (30 g) Dijon mustard
- 1 tbsp (12 g) brown sugar
- 2 bay leaves
- 2 sprigs fresh thyme or 1/2 tsp (0.5 g) dried thyme
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) red wine vinegar (optional, to brighten)

Instructions

1. Season beef cubes with salt and pepper and lightly toss with flour to coat.
2. Heat oil and half the butter in a heavy Dutch oven over medium-high heat. Brown beef in batches until deeply caramelized; remove and set aside.
3. Reduce heat to medium, add remaining butter, then add sliced onions and cook slowly, stirring occasionally, until soft and deeply golden, about 20–25 minutes.
4. Return beef to the pot with any accumulated juices. Pour in beer to deglaze, scraping browned bits from the bottom, then add beef stock, mustarded bread (mustard side down), brown sugar, bay leaves, and thyme.
5. Bring to a simmer, cover partially, and braise gently on low heat for 2 to 2 1/2 hours, or until beef is fork-tender. Alternatively, bake covered at 300°F (150°C) for the same time.
6. Remove bread and bay leaves; if sauce is too thin, simmer uncovered until thickened. Stir in red wine vinegar if using and adjust seasoning with salt and pepper.
7. Serve hot with fries, boiled potatoes, or bread to soak up the rich sauce.