Belgian Beef Stew Bowl with Dark Beer and Mash

Stew

• 450 g Beef stew meat
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 20 g Plain flour
• 30 g Unsalted butter
• 1 medium Yellow onion
• 2 medium Carrot
• 2 cloves Garlic
• 1 tbsp Dijon mustard
• 330 ml Stout beer
• 400 ml Beef stock
• 4 sprigs Fresh thyme
• 2 pieces Bay leaves

Mash and finish

• 500 g New potatoes
• 150 ml Whole milk
• 10 g Fresh parsley

1. Pat the beef dry, then season with the salt and pepper and toss with the flour until lightly coated. Peel and slice the onion, peel and cut the carrots into thick coins, and peel and crush the garlic. Pick the parsley leaves and finely chop them; set aside for serving.
2. Melt the butter in a Dutch oven over medium-high heat. Brown the beef in batches for 6 to 8 minutes total, turning until well coloured, then transfer to a plate. Lower the heat to medium if the flour starts to catch.
3. Add the onion and carrots to the pot and cook for 6 to 8 minutes until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant. Stir in the Dijon mustard to coat the vegetables.
4. Pour in the stout, scraping up any browned bits from the base of the pot, then add the beef stock. Return the beef to the pot and add the thyme and bay leaves. Bring to a gentle simmer, cover, and cook on low for 90 minutes, stirring occasionally, until the beef is tender and the gravy is glossy.
5. When the stew has about 25 minutes left, cook the potatoes in a large pot of salted boiling water for 15 to 18 minutes until tender. Drain well and return to the pot over low heat for 1 minute to steam off excess moisture. Mash, then gradually beat in the milk until creamy; season with a little more salt and pepper if needed.
6. Remove the thyme sprigs and bay leaves from the stew, then simmer uncovered for 5 to 10 minutes if you want a thicker gravy. Taste and adjust seasoning with salt and pepper. Spoon mash into bowls, ladle over the stew, and finish with the parsley.

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