Stoofvlees

Method

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1. Season the beef with the salt and pepper and toss it in the flour.

   Mark done

2. Heat 2 tbsp of the oil in a heavy pan and brown the beef in three batches, 4 minutes a batch. Lift out.

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3. Add the remaining oil and the onions and cook 12 minutes, until deeply golden.

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4. Return the beef with the ale, stock, sugar, vinegar, bay and thyme.

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5. Bring to a simmer, scraping the base.

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6. Spread the bread thickly with the mustard and lay the slices mustard-side down on top of the stew.

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7. Cover and cook on the lowest heat for 2 hours 30 minutes.

   Mark done Start 2 hr timer

8. Stir once at the halfway point, breaking the bread up into the sauce.

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9. Uncover for the last 20 minutes to thicken.

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10. Fish out the bay and thyme, taste for salt and vinegar, and serve.

    Mark done

Chef’s Tips

• Abbey ale, not lager and not stout.
• The mustard bread is the thickener.
• Balance it at the end with more vinegar if it is too sweet.

Pairing Suggestions

• Frites
• Buttered noodles
• The same beer

Storage & Reheating

Better the next day. Keeps 4 days refrigerated, freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.