← Nouns Cooking · French

Ingredients

• 1.2 kg beef chuck or shin, cut into 5 cm chunks
• 3 tbsp plain flour, seasoned
• 3 tbsp Vegetable oil
• 150 g smoked bacon lardons
• 4 onions, thinly sliced
• 2 tbsp soft brown sugar
• 2 tbsp cider or red wine vinegar
• 660 ml Belgian brown or abbey ale (2 bottles)
• 200 ml Beef stock
• 4 sprigs Thyme
• 2 Bay leaves
• 2 slices pain d’épices (gingerbread) or rye bread
• 2 tbsp Dijon mustard
• Salt
• Black pepper

Method

1. Heat the oven to 160°C (140°C fan, 325°F). Toss the beef in the seasoned flour. Heat the oil in a large casserole over medium-high heat and brown the beef in batches for 4–5 min per batch, until crusted on all sides. Set aside.
2. Add the lardons and fry for 4 min until golden. Add the onions and a pinch of salt, lower the heat to medium and cook for 15 min, stirring often, until soft and deep golden.
3. Stir in the sugar and vinegar for 1 minute, then pour in the beer and scrape up all the browned bits. Add the stock, thyme, bay and the beef with its juices.
4. Spread the bread slices thickly with the mustard and lay them, mustard side down, on top of the stew. Bring to a simmer, cover and transfer to the oven.
5. Cook for 2½–3 hours, stirring once halfway so the bread melts into the sauce, until the beef is falling-apart tender and the sauce is thick and glossy.
6. Fish out the herbs, season and serve with frites, boiled potatoes or mash.

Tips

• The beer, flour and bread contain gluten.
• Like most stews it is even better made a day ahead and gently reheated.

Sources

Written in our own words after cross-checking these recipes:

French Cooking Academy BBC Good Food Great British Chefs