Flavia Schepmans of New York, New York, writes: "One of many Belgian regional variations, this beef stew hails from my mother's natal city, Ghent."
Our associate art director Flavia Schepmans's mother uses American-style beer in this recipe. If you want to try another beer, go for a Belgian ale — an imported pilsner might be too bitter.
Stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderate heat.
Recipe information
Total Time
3 hr
Yield
Makes 6 to 8 main-course servings
Ingredients
Preparation
Step 1
Pat beef dry and sprinkle with pepper and 1/2 teaspoon salt.
Step 2
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.
Step 3
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.
Step 4
Add beef along with any juices on plate, bay leaves, and beer and bring to a simmer.
Step 5
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.
Step 6
Just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. Season with salt.
