The delicious Flemish stew – a beef stew cooked in beer – has long been part of the diet in the Flanders region of Belgium. Seems those devilish Belgians love their beer. And you’ll love this stew.

On top of the special taste long cooking in beer adds to this stew, the mustard slathered rye bread turns this Flemish stew into something devilishly exceptional. And the meat is fall-apart tender after all that slow simmering in beer.

Warning: This stew takes 2½ hours to cook, so allow yourself time. But, it is so well worth the wait.

 

Ingredients (Serves 2)

2 tbsp olive oil

1 lb (450g) stewing beef, in bite-sized pieces

½ tsp pepper

¼ tsp salt

3 onions, coarsely chopped

3 bay leaves

12 oz (350ml) lager beer

2 slices rye bread

2 tbsp wholegrain mustard

 

1. Heat the oil in a large dutch oven or other heavy pot. Add the beef, pepper, and salt. Over medium heat, cook the beef – stirring frequently – for 10 minutes, until lightly browned.

2. Add the onions and cook, stirring occasionally, for 10 minutes.

3. Lower the heat to low, cover, and steam the meat and onions for 10 more minutes.

4. Add the bay leaves and beer. With a wooden spatula, deglaze the pot. Let the stew simmer for 10 minutes, uncovered.

5. Spread each rye slice with a tablespoon of mustard and place the slices (mustard side up) on top of the stew.

6. Simmer the stew on low heat for 2 hours, covered.

7. Remove the bay leaves and break up the softened bread with a wooden spatula. Mix the bread into the stew.