Serves: 2–3
Cook time: ~2½ hours (mostly hands-off)
2 Tbsp butter (or butter + a splash of oil)
2 large onions
1 Tbsp brown sugar
1 Tbsp flour
12 oz Belgian dark ale (Dubbel, Bruin, or something like Chimay Blue, Westmalle Dubbel, or even a good brown ale)
1 cup beef stock
1 Tbsp Dijon mustard
1 Tbsp apple cider vinegar (or red wine vinegar)
1 bay leaf
2–3 sprigs fresh thyme (or ½ tsp dried)
Salt & black pepper, to taste
Optional but very traditional:
1 slice rustic bread, spread thick with Dijon mustard
Pat the beef dry and season generously with salt and pepper.
Heat butter in a heavy pot or Dutch oven over medium-high.
Brown the beef in batches (don’t crowd), getting good color.
Remove beef and set aside.
Color here = flavor later. Worth the time.
Lower heat to medium.
Add onions to the same pot with a pinch of salt.
Cook 20–30 minutes, stirring occasionally, until deeply golden and jammy.
Add brown sugar and cook 1–2 minutes more.
Sprinkle flour over onions; stir and cook 1 minute.
Slowly pour in the beer, scraping up all the browned bits.
Add beef stock, vinegar, bay leaf, and thyme.
Return beef (and juices) to the pot.
Spread Dijon thickly on the bread.
Lay it mustard-side down on top of the stew.
(It will dissolve and thicken the sauce — very Belgian.)
Bring to a gentle simmer.
Cover and cook on low for 2–2½ hours, stirring occasionally, until beef is fork-tender.
Remove bay and thyme stems.
Taste and adjust salt, pepper, and vinegar if needed.
If sauce is too thin, simmer uncovered 10–15 minutes.
If too thick, splash in a little stock or beer.