👨‍🍳 作り方

1. 1

   Pat the beef cubes dry with paper towels and season generously with salt and pepper.

   💡 プロのコツ: Drying the meat ensures a better sear.
2. 2

   In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.

   ⏱️ 8-10 minutes per batch

   💡 プロのコツ: Do not overcrowd the pot, as this will steam the meat instead of searing it.
3. 3

   Add the sliced onions to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 6-8 minutes
4. 4

   Sprinkle the flour over the onions and garlic and stir well, cooking for 1-2 minutes to form a roux.

   ⏱️ 1-2 minutes
5. 5

   Gradually pour in the dark beer and beef broth, scraping the bottom of the pot to loosen any browned bits. Stir until the sauce is smooth.

   💡 プロのコツ: Using a dark beer adds depth of flavor.
6. 6

   Return the seared beef to the pot. Stir in the mustard, apple stroop (if using), bay leaves, and thyme sprigs.

   💡 プロのコツ: The apple stroop adds a subtle sweetness that balances the richness of the stew.
7. 7

   Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 2.5 to 3 hours, or until the beef is fork-tender.

   ⏱️ 2.5-3 hours

   💡 プロのコツ: Stir occasionally to prevent sticking. Add a splash of water or broth if the stew becomes too dry.
8. 8

   Remove the bay leaves and thyme sprigs before serving. Taste and adjust seasoning with salt and pepper as needed.

   💡 プロのコツ: The stew can be made a day in advance; the flavors deepen overnight.