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Flemish stew

Preparation and cooking time
150 min
4 persons
  • About 900g/ 2lbs chuck roast, cut into 1-inch pieces
  • 35g/1.2 oz flour
  • 4 tbsp butter
  • 3 medium yellow onions sliced about ΒΌ inch thick
  • 3 tbsp all-purpose flour
  • 350ml/12.3 fl oz beef broth
  • 330ml/11.6 fl oz Belgian brown beer
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp whole grain mustard
  • 1 tbsp brown sugar
  • Salt and freshly ground black pepper

Season beef with salt and pepper i na bowl; add flour and toss to coat. Heat 2 tablespoons of butter in a large casserole over medium-high heat. Brown the meat, without stirring, about 3 minutes on each side. Transfer browned beef to a separate platter.Add another 2 tablespoons butter to the casserole; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, beer, thyme, bay leaves, browned beef and salt and pepper to taste.Increase heat and bring to a full simmer. Reduce heat to low and let simmer for at least another 2 hours until beef is tender.Stir occasionally. About half an hour before it finishes cooking, add the mustard and brown sugar. Discard thyme and bay leaves. Adjust seasonings with salt and pepper to taste and serve with pan fried fries.