Stoofvlees

Ingredients

• 2 Large onions
• 1 tablespoon Butter
• 1 kg Chuck roast, cut in bite-sized pieces
• 2 33cl bottles Brown beer
• 2 Bayleaves
• 2 Thyme twigs
• 1 Clove (spice)
• 2 tablespoons Belgian apple/pear syrup (optional)
• 2 teaspoons Vinegar
• 1 slice Bread
• Mustard

Method

Stoofvlees is braising — a long, slow simmer that breaks down tough beef cuts through moist heat and time. The beer is doing two jobs: it provides acidity and tannins that keep the meat from tightening as it cooks, and it builds a sauce rich enough to coat the meat without added thickener. Start by slicing the onions into thick wedges, roughly 2cm pieces; they'll collapse into the braise and thicken the sauce through their own pectin. Melt the butter in a large Dutch oven over medium heat and add the onions. Cook until they're soft and starting to caramelise at the edges — about 12 minutes. Don't stir constantly; let them sit so the flat sides take on colour.

While the onions work, heat a separate frying pan over medium-high heat. Dry the beef thoroughly on kitchen paper; moisture prevents searing. Working in batches to avoid crowding, sear the pieces until a dark brown crust forms on all sides — 3 to 4 minutes per batch. Don't move them early; let the meat-cookery|Maillard reaction build. Season with salt and pepper as you go. Transfer each batch to the pot with the onions. Once all the beef is seared, pour the beer into the hot frying pan — it will foam violently — and deglazing|deglaze by scraping the fond from the bottom with a wooden spoon. Pour this beer and browned bits into the pot.

Add the bayleaves, thyme sprigs, and clove. Tie the herbs together with string if you prefer (not essential, but retrieval is easier). Stir in the syrup if using — it rounds the bitterness of the beer and adds depth. Take a slice of bread, spread mustard on both sides, and lay it flat on the surface of the braising liquid. This is the traditional Flemish thickener; as it sits, it breaks down and emulsifies into the sauce, creating body without flour or cornflour.

Cover the pot, reduce the heat to low, and simmer. The liquid should barely bubble — two or three bubbles breaking the surface every few seconds. Stir every 20 minutes or so, checking that nothing sticks to the bottom. The meat will be tender after 2 to 3 hours, depending on the cut and how heavily it was seared. It's ready when a piece breaks apart under gentle pressure from a spoon. Finish by stirring in the vinegar — about 2 teaspoons unless your beer is particularly sweet — to brighten the sauce and sharpen the umami.