Vlaamse Stoofvlees (Flemish Beef and Beer Stew)

Instructions

1. Pat the beef dry and season with the salt and pepper. Melt half the butter in a heavy casserole over medium-high heat and brown the beef in 2 or 3 batches, 3 to 4 minutes per batch. Set the meat aside.
2. Add the rest of the butter and the onions to the pot with a pinch of salt. Cook over medium heat for 15 minutes, stirring often, until soft and golden.
3. Stir in the sugar and vinegar and cook for 2 minutes, scraping up the browned bits from the base of the pot.
4. Return the beef to the pot. Pour in the ale and stock and add the bay leaves and thyme. The liquid should barely cover the meat.
5. Lay the bread slices on top, mustard side down. Bring to a gentle simmer, cover and cook over low heat or in a 150°C (300°F) oven for 2 hours.
6. Stir well so the bread dissolves into the sauce. Cook uncovered for 20 to 30 minutes more, until the beef is tender enough to cut with a spoon and the sauce is glossy.
7. Taste and add a little more vinegar or sugar to balance the sweet and sour notes, then remove the bay leaves and thyme stalks.
8. Serve hot with fries or boiled potatoes and a green salad.

Tips

• Do not rush the onions. Cooking them slowly until golden is where the sweetness of the sauce comes from, and hurried onions taste harsh.
• A slice of ginger-spiced bread or a spoonful of apple and pear syrup can replace the sugar for a darker, spicier sauce. A pinch of ground cloves also works.