Carbonnade Flamande (Flemish Beef Stew with Beer)

• 40 g Unsalted butter
• 3 medium Yellow onion
• 900 g Beef stew meat
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Dark brown sugar
• 1 tbsp Apple cider vinegar
• 660 ml Ale beer
• 250 ml Beef stock
• 2 pieces Bay leaves
• 2 slices White bread, preferably day-old
• 2 tbsp Mustard

1. Halve and thinly slice the onions. Pat the beef dry, then season it with the salt and pepper.
2. Melt half the butter in a Dutch oven over medium heat. Add the onions and cook for 12 to 15 minutes, stirring often, until deeply golden and sweet.
3. Push the onions to the edges and add the remaining butter. Increase to medium-high heat and brown the beef in batches for 6 to 8 minutes per batch, turning until well coloured; return all the beef to the pot.
4. Stir in the dark brown sugar and cook for 1 minute until it starts to melt. Add the apple cider vinegar and scrape up any browned bits from the base of the pot.
5. Pour in the ale and beef stock, then add the bay leaves. Bring to a gentle simmer, then reduce the heat to low so the stew bubbles lazily.
6. Spread the mustard evenly over the bread slices, then lay them mustard-side down on top of the stew. Cover and simmer for 1 hour 45 minutes, stirring every 30 minutes and pressing the bread into the liquid so it dissolves and thickens the sauce.
7. Uncover and simmer for 10 to 15 minutes until the gravy is rich and glossy and the beef is very tender. Taste and adjust seasoning with a little more salt and pepper if needed, then remove the bay leaves before serving.

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