Ingredients
- 2 tbsp olive oil
- 1kg chuck steak (or other cut of beef suitable for stewing), cut into large chunks and seasoned with salt and pepper
- 2 onions, cut into thick slices
- 375ml dark ale/beer
- 250ml beef stock
- 2 tbsp brown sugar
- 2 cloves
- 2 bay leaves
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 slices soft white or wholemeal bread
- 2 tbsp mustard (any variety)
- 2 tbsp balsamic vinegar
Method
- Heat the olive oil and brown the beef well over medium heat (do this in small batches).
- Remove each batch of meat once it’s browned and set aside.
- Add the onions to the pot (with a little more oil if needed).
- Slowly cook, stirring occasionally, until they are translucent and starting to caramelise.
- Return the beef to the pan and pour in the dark beer.
- Add the stock, brown sugar, cloves, bay leaves, rosemary and thyme.’
- Spread the mustard on the bread and place the slices, mustard side down, on top of the stew. The bread will melt into the stew during cooking and serve as a thickener.
- Reduce the heat to low, place the lid on the pot and simmer for 1-2 hours (until the beef is tender, time will vary slightly depending on the cut of beef).
- Check from time to time that the beef is not drying out and add a little more stock or water if needed.
- When the beef is nice and tender and the sauce has thickened, turn off the heat and remove the rosemary and thyme stalks and the bay leaves.
- Stir in the balsamic vinegar.
- Serve with your favourite roasted vegetables, or do as the Belgians do, enjoy with a side of chunky fries.
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