Flemish Beef Stew with Dark Beer and Mustard

• 3 medium Yellow onion
• 40 g Unsalted butter
• 900 g Beef stew meat
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 500 ml Stout beer
• 300 ml Beef stock
• 4 sprigs Fresh thyme
• 2 Bay leaves
• 2 slices White bread
• 2 tbsp Dijon mustard

1. Halve and thinly slice the onions. Pat the beef dry, then season it with the fine sea salt and black pepper.
2. Melt half the unsalted butter in a Dutch oven over medium-high heat. Brown the beef in batches for 6 to 8 minutes per batch until well coloured, then transfer to a plate.
3. Lower the heat to medium and add the remaining butter. Add the onions and cook for 10 to 12 minutes, stirring, until softened and lightly golden.
4. Pour in the stout beer and beef stock, scraping up any browned bits from the base of the pot. Add the thyme and bay leaves, then return the beef and any juices to the pot.
5. Bring to a gentle simmer, then cover and cook on low for 1 hour 45 minutes, stirring occasionally, until the beef is very tender. Keep it at a steady, lazy bubble rather than a rapid boil.
6. Spread the Dijon mustard over the white bread, then press the bread mustard-side down into the stew. Simmer uncovered for 10 to 15 minutes, stirring to dissolve the bread, until the sauce is glossy and lightly thickened; discard the thyme sprigs and bay leaves before serving.

Made this recipe? Rate it — a comment is optional.