Gentse Stoverij (Ghent-Style Beef Stew)

• 40 g Unsalted butter
• 3 medium Yellow onion
• 1 tsp Black pepper
• 900 g Beef stew meat
• 500 ml Stout beer
• 350 ml Beef stock
• 1 tbsp Apple cider vinegar
• 2 Bay leaves
• 4 sprigs Fresh thyme
• 2 tbsp Dijon mustard
• 2 tbsp Ground gingerbread spice mix

1. Thinly slice the onions. Melt the butter in a Dutch oven over medium heat, then add the onions and black pepper. Cook for 12 to 15 minutes, stirring often, until deeply softened and lightly caramelised.
2. Add the beef and turn the heat up to medium-high. Cook for 6 to 8 minutes, stirring and scraping the base, until the meat loses its raw colour and the pot smells toasty. If the onions start catching, splash in a little of the stout to loosen the base.
3. Pour in the remaining stout, the beef stock and the apple cider vinegar, then add the bay leaves and thyme. Bring to a gentle simmer, then reduce the heat to low, cover slightly ajar and cook for 2 hours, stirring occasionally, until the beef is very tender.
4. Stir the Dijon mustard and ground gingerbread spice mix into the stew until fully dissolved. Simmer uncovered for 20 to 30 minutes, stirring now and then, until the sauce is glossy and lightly thickened. Remove the bay leaves and thyme stems before serving.

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