: Flemish Beef Stew with Crispy Homemade Fries

• 1 kg potatoes (choose a starchy variety)
• Frying oil
• Salt

👩‍🍳✨ Instructions

🔥 1. Sear the Beef

Begin by melting the butter in a heavy-based pot or Dutch oven over medium-high heat. Once the butter is foaming but not browned, add the beef pieces. Sear the meat on all sides until it’s well-browned, creating a flavourful crust. This step is crucial as it adds depth and richness to the final sauce. Don’t overcrowd the pan—work in batches if needed to ensure a good sear. Once browned, remove the meat and set it aside on a plate.

🧅 2. Create the Flavor Base

Using the same pot without cleaning it, reduce the heat to medium and add the sliced onions. Stir frequently and cook gently for several minutes until the onions soften and become translucent. They should not brown too quickly; take your time to allow their sweetness to develop. Once they reach a melting texture, sprinkle over the flour and stir thoroughly. This will help create a light roux, which will slightly thicken the sauce later on.

🍺 3. Build the Sauce

Pour in the dark beer gradually, scraping the bottom of the pot with a wooden spoon to deglaze and lift the flavourful browned bits stuck to the pan. These are essential for the depth of the sauce. Stir in the brown sugar to bring a subtle sweetness that balances the bitterness of the beer. Add the thyme sprigs and bay leaves for herbal warmth. Return the browned beef and its juices to the pot, nestling the meat into the liquid.

Generously spread the mustard over the slices of rustic bread. Gently lay them mustard-side down on top of the meat. During cooking, the bread will slowly dissolve into the sauce, thickening it naturally while infusing it with a mild tanginess.

⏳ 4. Long, Gentle Simmer

Cover the pot with a lid, reduce the heat to low, and let the stew simmer very gently for 2 hours and 30 minutes to 3 hours. The meat should become fork-tender, meltingly soft, and infused with the complex, slightly sweet sauce. Over time, the sauce will become thick, glossy, and richly coloured. Check occasionally to stir gently and ensure nothing sticks to the bottom. Avoid boiling; a slow simmer is key for tender results.