Main

Flemish beef and beer stew

Name: Flemish beef and beer stew
Total time: 150 min
Yield: serves 6
Ingredients: 1.2 kg Braising beef; 3 Onion; 75 cl Bière; 2 c. à s. Flour; 2 tranches Bread; 2 c. à s. Mustard; 1 c. à s. Sugar; 2 feuilles Feuille de laurier; 2 branches Thyme

Preparation time: 2 h 30
Servings: serves 6

Ingredients

serves 6

Braising beef — to buy1.2 kg
Onion — to buy3
Bière — to buy75 cl
Flour — to buy2 c. à s.
Bread — to buy2 tranches
Mustard — to buy2 c. à s.
Sugar — to buy1 c. à s.
Feuille de laurier — to buy2 feuilles
Thyme — to buy2 branches

Preparation

Cut the braising beef into cubes and brown it in batches in a Dutch oven with a little oil, over high heat, to properly caramelize each side.
Set the meat aside, then cook the sliced onions in the same pot for 10 minutes until soft.
Return the meat, dust with flour and stir to coat: the flour will thicken the sauce as it cooks.
Pour in the pale beer until covered, add the brown sugar, bay leaf and thyme, then spread a slice of spiced bread with mustard and place it on top.
Simmer covered over very low heat for 2h30, stirring occasionally so the bread dissolves and binds the sauce.
Check the meat's tenderness with a fork: it should fall apart easily. Adjust salt and pepper.
Serve with crispy fries and a chicory salad with shallots for acidity.