Stoofvlees met Friet (Belgian Beef Stew with Chips)

Stew

• 600 g Yellow onion
• 30 g Butter
• 900 g Beef stew meat
• 1 tsp Black pepper
• 2 tsp Fine sea salt
• 2 tsp Brown sugar
• 1 tbsp Apple cider vinegar
• 500 ml Stout beer
• 250 ml Beef stock
• 2 Bay leaves
• 6 sprigs Fresh thyme
• 1 slice White bread
• 2 tbsp Dijon mustard

Friet and to serve

• 1.2 kg Yukon Gold potato
• 60 ml Vegetable oil
• 120 g Mayonnaise

1. Halve and thinly slice the onion. Pat the beef dry and season it with the black pepper and 1 tsp of the fine sea salt.
2. Melt the butter in a dutch oven over medium heat. Add the onion and cook for 12 to 15 minutes, stirring often, until deeply softened and lightly golden.
3. Increase the heat to medium-high and add the beef in a single layer (work in batches if needed). Brown well on all sides, 6 to 8 minutes total, then return all the beef to the pot.
4. Stir in the brown sugar and cook for 30 seconds. Add the apple cider vinegar, then pour in the stout beer and beef stock, scraping up any browned bits from the base.
5. Add the bay leaves and thyme, then bring to a gentle simmer. Cover and cook on low for 2 hours, stirring occasionally, until the beef is very tender.
6. Spread the Dijon mustard over the slice of white bread. Lay it mustard-side down on the surface of the stew, cover, and simmer for 15 minutes, then stir well to dissolve the bread and thicken the sauce.
7. Peel the potatoes and cut into chips about 1 cm thick. Rinse briefly, drain in a colander, then dry very well with a clean tea towel.
8. Heat the vegetable oil in a large frying pan over medium-high heat. Fry the chips in batches for 12 to 15 minutes, turning with tongs, until golden and crisp; season with the remaining 1 tsp fine sea salt.
9. Fish out the bay leaves and thyme stems, then taste and adjust seasoning if needed. Serve the stoofvlees with the chips and a spoon of mayonnaise on the side.

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