Entree: Netherlands – Limburg – Limburgse Stoofpot (Hearty Limburg braised beef stew cooked in dark beer with onions and root vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1.5-inch (4 cm) cubes
- 4 oz (110 g) smoked bacon or pancetta, cut into lardons
- 2 tbsp (30 ml) butter or vegetable oil
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 2 cloves (6 g) garlic, minced
- 2 carrots, sliced, about 6 oz (170 g)
- 2 tbsp (30 ml) all-purpose flour
- 2 cups (480 ml) dark beer (preferably a dubbel or other malty beer)
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 g) brown sugar
- 2 bay leaves
- 1 tsp (2 g) dried thyme
- 1 tsp (5 g) Dijon mustard
- 1 1/2 tsp (9 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Pat beef cubes dry and season with 1 tsp (6 g) of the salt and 1/4 tsp (1 g) pepper. In a heavy Dutch oven, cook bacon lardons over medium heat until fat renders and bacon is browned. Remove bacon with a slotted spoon and set aside.
2. Increase heat to medium-high, add 1 tbsp (15 ml) butter or oil if needed, and brown beef in batches, about 3–4 minutes per side. Transfer browned beef to a plate.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) butter or oil, then add sliced onions and cook until softened and beginning to caramelize, about 10 minutes. Add garlic and carrots and cook 2 minutes.
4. Sprinkle flour over the vegetables and stir 1–2 minutes to cook the raw flour taste. Slowly pour in dark beer, scraping up browned bits from the pot, then add beef stock and stir to combine.
5. Return beef and bacon to the pot. Add apple cider vinegar, brown sugar, bay leaves, and thyme. Bring to a gentle simmer, cover, and cook on low heat until beef is tender, about 2 to 2 1/2 hours (or place in a 300°F / 150°C oven for the same time).
6. When beef is tender, remove bay leaves. Stir in Dijon mustard and adjust seasoning with remaining salt and pepper to taste. If sauce needs thickening, simmer uncovered 10–15 minutes or whisk a 1 tbsp (8 g) cornstarch slurry with 2 tbsp (30 ml) cold water and stir in until thickened.
7. Garnish with chopped parsley and serve hot with boiled potatoes, bread, or fries as preferred.