Flemish Beef Stew
- 2 lb beef chuck, cut into 1- to 1 1/2-inch cubes
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 tablespoon unsalted butter
- 2 lb onions (6 to 8 medium), chopped (7 cups)
- 3 Turkish or 1 1/2 California bay leaves
- 2 (12-oz) bottles pilsner-style beer such as Budweiser
- 6 tablespoons Dijon mustard
- 3 (1/2-inch-thick) slices country-style bread
- Pat beef dry and sprinkle with pepper and 1/2 teaspoon salt.
- 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.
- 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.
- Add beef along with any juices on plate, bay leaves, and beer and bring to a simmer.
- 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.
- Just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. Season with salt.
beef chuck, salt, black pepper, vegetable oil, unsalted butter, onions, turkish, mustard, countrystyle
Taken from www.epicurious.com/recipes/food/views/flemish-beef-stew-231189 (may not work)