Kerststoofvlees (Flemish Beef Stew with Dark Beer)

• 30 g Unsalted butter
• 150 g Streaky bacon
• 3 medium Yellow onion
• 900 g Beef chuck roast
• 2 tbsp Brown sugar
• 1 tbsp Apple cider vinegar
• 500 ml Stout beer
• 300 ml Beef stock
• 6 sprigs Fresh thyme
• 2 Bay leaves
• 2 slices Country bread, preferably day-old
• 2 tbsp Dijon mustard

1. Melt the butter in a Dutch oven over medium heat. Add the bacon and cook for 6 to 8 minutes, stirring, until the fat renders and the bacon is lightly browned. Lift the bacon out to a plate, leaving the fat in the pot.
2. Slice the onions and add them to the pot with a pinch of salt. Cook for 12 to 15 minutes, stirring often, until deeply softened and golden. If they start to catch, splash in a little of the stout to loosen the base.
3. Cut the beef into large chunks and add to the pot. Turn the heat up to medium-high and cook for 6 to 8 minutes, turning, until the beef is browned in places. Stir in the brown sugar and cook for 1 minute so it melts into the onions.
4. Pour in the apple cider vinegar, then add the stout and beef stock, scraping up any browned bits. Return the bacon to the pot and add the thyme and bay leaves. Bring to a gentle simmer.
5. Spread the Dijon mustard over the bread slices and lay them mustard-side down on top of the stew. Cover and simmer very gently for 2 hours to 2 hours 15 minutes, stirring occasionally, until the beef is meltingly tender. Break up the bread into the sauce as it softens to help thicken it.
6. Remove the lid and simmer for 10 to 15 minutes until the sauce is glossy and coats the back of a spoon. Fish out the thyme sprigs and bay leaves, then taste and adjust seasoning if needed. Serve hot, ideally with chips.

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