Westfälischer Pfefferpotthast (Westphalian Pepper Beef Stew)

• 700 g Yellow onion
• 2 tbsp Sunflower oil
• 900 g Beef stew meat
• 2 tsp Fine sea salt
• 30 g Plain flour
• 2 tsp Black pepper
• 900 ml Beef stock
• 2 Bay leaves
• 2 tbsp White wine vinegar

1. Halve and thinly slice the onion. Pat the beef dry and season it with 1 tsp of the fine sea salt.
2. Heat the sunflower oil in a Dutch oven over medium-high heat. Brown the beef in batches for 6–8 minutes per batch until well coloured, then transfer to a plate.
3. Reduce the heat to medium and add the onion to the pot. Cook for 10–12 minutes, stirring often, until softened and lightly golden.
4. Sprinkle in the plain flour and cook for 1 minute, stirring so it coats the onions. Add the black pepper and stir until fragrant.
5. Pour in a splash of the beef stock and stir well, scraping up any browned bits, then add the remaining stock. Return the beef to the pot and add the bay leaves.
6. Bring to a gentle simmer, then cover and cook on low for 1 hour 45 minutes, stirring occasionally, until the beef is very tender and the stew is rich. If it thickens too much, loosen with a little more stock from the measured amount in the pot as needed.
7. Stir in the white wine vinegar and simmer uncovered for 5 minutes. Taste and adjust with the remaining 1 tsp fine sea salt and a little more black pepper if you like it bolder, then remove the bay leaves before serving.

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