Stoofvlees | FoodieAtlas

Ingredients

2 lbs beef stew meat (such as chuck or brisket), cut into chunks
2 tablespoons butter
2 large onions, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 bottle (12 oz) dark Belgian beer
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried marjoram
Salt and pepper to taste
4 slices of bread, crusts removed (optional)
Fresh parsley, chopped (for garnish)

Instructions

Brown the Beef

In a large pot or Dutch oven, heat the butter over medium-high heat.

Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.

Cook the Onions and Garlic

In the same pot, add the finely chopped onions and cook until they are golden brown and caramelized, about 15 minutes.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the Flour

Sprinkle the flour over the onions and garlic, and stir to combine. Cook for another 2-3 minutes to cook off the raw flour taste.

Deglaze the Pot

Add the brown sugar, Dijon mustard, and red wine vinegar to the pot. Stir well to combine and deglaze the pot, scraping up any browned bits from the bottom.

Return the Beef

Return the browned beef to the pot.

Pour in the beef broth and dark Belgian beer.

Add the bay leaves, dried thyme, and dried marjoram. Stir to combine.

Simmer the Stew

Bring the mixture to a boil, then reduce the heat to low.

Spread the Dijon mustard on the slices of bread and place them on top of the stew (optional). They will dissolve and thicken the stew as it cooks.

Cover the pot and let the stew simmer gently for 2-3 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and add more broth or beer if needed.

Season and Serve

Season the stew with salt and pepper to taste.

Remove the bay leaves before serving.

Garnish with freshly chopped parsley.