Entree: Belgium – Flanders – Gentse Stoverij (Ghent-style slow-braised beef stew cooked in dark Belgian beer)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 45 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) neutral oil (canola or vegetable)
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 2 tbsp (30 g) light brown sugar
- 2 tbsp (30 g) Dijon mustard
- 2 cups (480 ml) dark Belgian beer (Dubbel or brown ale)
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) red wine vinegar or apple cider vinegar
- 2 bay leaves
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 4 whole cloves (optional) tied in a small cheesecloth sachet
- 1 tbsp (9 g) tomato paste
- 2 tbsp (16 g) all-purpose flour (for dusting)
- Salt and freshly ground black pepper to taste
- 1 slice dense white bread, spread with 1 tsp (5 g) Dijon mustard (optional traditional thickener)
- Chopped fresh parsley for garnish (optional)

Instructions

1. Pat the beef cubes dry and season with salt and pepper; lightly toss with the flour to coat.
2. In a heavy Dutch oven over medium-high heat, add 1 tbsp (15 ml) butter and 1 tbsp (15 ml) oil. Brown the beef in batches until a deep brown crust forms; transfer browned meat to a plate.
3. Reduce heat to medium, add remaining butter and oil, then add the sliced onions. Cook, stirring occasionally, until deeply caramelized, about 20–25 minutes. Stir in the brown sugar in the last 5 minutes to aid caramelization.
4. Add tomato paste and cook 1 minute, then return the beef to the pot. Pour in the beer and add beef stock and vinegar. Stir to deglaze browned bits from the bottom.
5. Add bay leaves, thyme, and the clove sachet; bring to a simmer. If using, press the mustard-spread slice of bread onto the surface of the stew (mustard side down) to meld into the sauce as it cooks.
6. Cover and simmer gently on the stovetop or in a 325°F (160°C) oven for 2 to 2½ hours, until beef is tender and sauce is glossy and reduced. Remove bread (if used) and sachet of cloves and bay leaves.
7. Taste and finish with additional Dijon mustard, salt, and pepper as needed. Garnish with chopped parsley and serve hot with fries, boiled potatoes, or crusty bread.