How to make it
6 steps. Take it one step at a time.
Season the beef cubes generously
Season the beef cubes generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.
10 minAdd the sliced onions
In the same pot, add the sliced onions. Sauté over medium heat until they are soft and golden brown, about 10-15 minutes.
15 minDeglaze the pot by pouring
Deglaze the pot by pouring in the dark beer, scraping up any browned bits from the bottom. Add the beef stock and cider vinegar.
Return the beef to the pot
Return the beef to the pot. Stir in the brown sugar, bay leaves, thyme, and cloves.
Spread the mustard generously
Spread the mustard generously on the slices of brown bread. Place the bread, mustard-side down, on top of the stew. Bring to a gentle simmer at 185°F (85°C).
Cover the pot and let simmer
Cover the pot and let simmer on very low heat for 2.5 to 3 hours, until the meat is fork-tender. Occasionally stir gently to integrate the bread as it dissolves into the sauce. Remove the bay leaves, cloves, and thyme sprigs before serving.
2 hr 30 min
A little kitchen wisdom
Traditional Stoofvlees uses a dark Belgian abbey beer like Leffe Brown or Chimay. Using brown bread spread with mustard is the secret to the perfect thick sauce and a balanced tang.
