Carbonnade Flamande (Flemish Beef and Beer Stew)

• 700 g Yellow onion
• 3 cloves Garlic
• 40 g Unsalted butter
• 900 g Beef chuck roast
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 750 ml Stout beer
• 4 sprigs Fresh thyme
• 2 Bay leaves
• 2 slices White bread, slightly stale
• 2 tbsp Dijon mustard
• 1 tbsp Apple cider vinegar

1. Halve and thinly slice the onion. Peel and finely chop the garlic.
2. Melt the butter in a Dutch oven over medium heat. Add the onion with a pinch of the salt and cook for 15 to 20 minutes, stirring often, until deeply golden and sweet.
3. Meanwhile, cut the beef into 4 cm chunks and season with the remaining salt and the pepper. Push the onions to the edges, increase the heat to medium-high, and brown the beef in the centre in 2 batches, letting each side take on good colour.
4. Stir in the garlic and cook for 1 minute until fragrant. Pour in the stout, scraping up any browned bits from the base of the pot.
5. Add the thyme and bay leaves, then bring to a gentle simmer. Cover and cook on low for 1 hour 30 minutes, stirring occasionally, until the beef is very tender and the onions have melted into the sauce.
6. Spread the mustard over the bread, then tear the bread into small pieces. Stir it into the stew and simmer uncovered for 8 to 10 minutes, stirring, until the sauce thickens and looks glossy.
7. Stir in the cider vinegar and simmer for 2 minutes. Remove the thyme sprigs and bay leaves, then taste and adjust seasoning with a little more salt and pepper if needed.

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