recipe

Belgian stew

150 min

4

Ingredients

900 g chuck roast
35 g flour
4 tbsp butter
3 medium yellow onions
3 tbsp all-purpose flour
350 ml beef broth
330 ml Belgian brown beer
4 sprigs fresh thyme
2 bay leaves
1 tbsp whole grain mustard
1 tbsp brown sugar
salt
pepper

Preparation

Step 1

Brown the meat, without stirring, about 3 minutes on each side. Transfer browned beef to a separate platter.

Step 2

Add another 2 tablespoons butter to the casserole; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes.

Step 3

Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.

Step 4

Stir in broth, beer, thyme, bay leaves, browned beef and salt and pepper to taste.Increase heat and bring to a full simmer. Reduce heat to low and let simmer for at least another 2 hours until beef is tender.

Step 5

Stir occasionally. About half an hour before it finishes cooking, add the mustard and brown sugar. Discard thyme and bay leaves. Adjust seasonings with salt and pepper to taste and serve with pan fried fries.