flemish beef stew |
american-style beer is used in this recipe. if you want to try another beer, go for a belgian ale - an imported pilsner might be too bitter. |
ingredients |
2 lb beef chuck, cut into 1- to 1 1/2-inch cubes |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1/4 cup vegetable oil |
1 tablespoon unsalted butter |
2 lb onions (6 to 8 medium), chopped (7 cups) |
3 turkish or 1 1/2 california bay leaves |
2 (12-oz) bottles pilsner-style beer such as budweiser |
6 tablespoons dijon mustard |
3 (1/2-inch-thick) slices country-style bread |
pat beef dry and sprinkle with pepper and 1/2 teaspoon salt. |
heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. transfer to a plate. |
add onions and remaining 1/4 teaspoon salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more. |
add beef along with any juices on plate, bay leaves, and beer and bring to a simmer. |
meanwhile, spread 1 tablespoon mustard on each side of bread slices, then place bread on top of stew. simmer stew, covered, until beef is very tender, about 2 hours. |
just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. season with salt. |
note |
stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. reheat over moderate heat. |
makes 6 to 8 main-course servings. |
