👨‍🍳 Instruktioner

1. 1

   Pat the beef cubes dry with paper towels. In a bowl, toss the beef with flour, salt, and pepper until evenly coated.

   💡 Proffstips: Ensuring the beef is dry helps with browning.
2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.

   ⏱️ 10-15 minutes
3. 3

   Add the chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 10 minutes
4. 4

   Pour in the dark Belgian beer, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce slightly for about 5 minutes.

   ⏱️ 5 minutes
5. 5

   Return the browned beef to the pot. Stir in the beef broth, Dijon mustard, brown sugar, bay leaves, and thyme sprigs. The liquid should mostly cover the beef; add more broth or water if needed.

   💡 Proffstips: Adjust mustard and sugar to your preference.
6. 6

   Bring the stew to a simmer, then cover the pot and transfer it to a preheated oven at 160°C (325°F). Cook for 2.5 to 3 hours, or until the beef is fork-tender.

   ⏱️ 2.5-3 hours

   💡 Proffstips: Alternatively, you can simmer on the stovetop over low heat, stirring occasionally.
7. 7

   Remove the bay leaves and thyme sprigs. Skim off any excess fat from the surface. Taste and adjust seasoning if necessary. Thicken the sauce with a cornstarch slurry if desired.

   💡 Proffstips: A cornstarch slurry is made by mixing 1 tbsp cornstarch with 2 tbsp cold water.