Belgian-Style Slow-Cooked Beef Stew

Instructions

Step 1: Season the beef chunks with salt and pepper, then dust with flour until evenly coated.

Step 2: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pot. Remove and set aside.

Step 3: In the same pot, add the sliced onions and cook until they are golden brown and caramelized, about 15 minutes. Add the garlic and brown sugar and cook for another 2 minutes.

Step 4: Stir in the mustard, scraping up any browned bits from the bottom of the pot. Return the beef to the pot.

Step 5: Pour in the beer, beef broth, and apple cider vinegar. Add the thyme and bay leaves. Bring to a simmer.

Step 6: Cover the pot with a lid and transfer to a preheated oven at 325°F (160°C). Cook for 2.5 to 3 hours, or until the beef is fork-tender.

Step 7: Remove the thyme and bay leaves. Taste and adjust seasoning if necessary. Sprinkle with fresh parsley before serving.

Storage Information

Store any leftovers in an airtight container in the refrigerator for up to 4 days. This stew also freezes well for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.