Stoofvlees (Flemish Beef Stew)

Ingredients

• 500 gBeef
• 30 gFlour
• 6 gSalt
• 1 gPepper
• 70 gButter
• 200 gOnion
• 660 mlBeer
• 2 pcsBay leaf
• 1 gThyme
• 30 gBread
• 15 gMustard
• 15 mlVinegar

Instructions

1. 1

   Preparation

   • Mix flour, salt and pepper in a bowl.
   • Cut the beef into about 2 cm cubes and toss with the flour mixture so the pieces are lightly coated.
   • Spread the slice of bread with mustard and set aside.
2. 2

   Searing

   • Heat 40 g butter in a large skillet.
   • Brown the floured beef in batches over high heat until nicely browned on all sides. Set the meat aside.
3. 3

   Braising

   • In a large heavy pot, heat the remaining 30 g butter and sauté the chopped onions until soft and lightly browned.
   • Add the seared beef and pour in the two beers (330 ml dark beer + 330 ml cherry or pale beer).
   • Add bay leaves and thyme.
   • Place the mustard-coated bread on the meat mustard-side down.
   • Cover the pot (place a piece of wet baking paper between pot and lid if desired) and simmer on low heat for 2–3 hours, or bake at 100 °C for 4–5 hours.
4. 4

   Finish and serve

   • When the meat is very tender, remove the lid. Optionally stir in a splash of vinegar (about 1 tbsp) to balance the flavors.
   • Remove bay leaves, adjust seasoning, and serve with fries, salad and sliced tomatoes.