Flemish Beef and Beer Stew
- 2 pounds beef chuck cut into 2″ x ½″-thick slices
- Kosher salt and freshly ground black pepper to taste
- ¼ cup flour
- 4 tablespoons unsalted butter
- 4 slices bacon finely chopped
- 6 cloves garlic finely chopped
- 3 medium yellow onions thinly sliced lengthwise
- 2 cups Belgian-style ale like Ommegang Abbey Ale
- 1 cup beef stock
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 3 sprigs thyme
- 3 sprigs rosemary
- 1 bay leaf
- Bread for serving
- Season beef with salt and pepper in a bowl. Add the flour and toss to coat.
- Heat two tablespoons of butter in a 6 quart Dutch oven over medium-high heat. Working in batches, add the beef and brown it, turning pieces often, about 8 minutes. Transfer beef to a plate and set aside.
- Add bacon to the pot and cook until its fat renders, about 8 minutes.
- Add remaining butter, garlic, and onions. Cook until caramelized, about 30 minutes.
- Add half the beer and cook, scraping the bottom of pot, until slightly reduced, about 4 minutes.
- Return beef to pot with remaining beer, stock, sugar, vinegar, thyme, rosemary, bay leaf, and salt and pepper and bring to a boil. Reduce heat to medium-low and cook, covered, until beef is very tender, about 2 ½ hours.
- Serve with bread. Pair with your favorite hearty local beer—the Ommegang Abbey Ale goes very well.
Adapted from Saveur Magazine