Stoofvlees (Flemish Beef Stew)
Stoofvlees is a Flemish beef stew built on beer instead of stock. Dark beer, ideally a Trappist, gives it depth, while cherry beer adds a gentle fruitiness. A slice of mustard-spread bread melts into the sauce and thickens it. Use a fatty stewing cut such as neck, since steak or lean meat turns dry. Browning the floured cubes in butter gives the gravy its colour, and a wet paper seal under the lid keeps it from catching.
Instructions
Mix the flour, pepper and salt together in a bowl. Cut the beef into cubes about 2 cm across and toss them in the seasoned flour until lightly coated.
Sear the beef in a pan with butter, not oil, until it is browned on every side. The browning gives the sauce its colour, so do not rush it. Set the meat aside.
Fry the chopped onions in butter in a pot until they begin to change colour. Return the beef to the pot and pour in both beers.
Add the bay leaves and thyme. Spread the slice of bread with mustard and lay it on top of the meat, mustard side down.
Cover the pot, first placing a piece of wet baking paper between the pot and the lid. This seals the pot and keeps the stew from burning, so do not skip it.
Cook over low heat for 2 to 3 hours, or in a 100°C oven for about 4 to 5 hours. The stew is ready when the beef is very tender and the sauce has thickened.
If you like, stir in a dash of vinegar just before serving. Serve with French fries, lettuce and tomatoes.
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