Belgian Beef Stew (Stoofvlees)

• FOR THE BEEF:
• 1 pound Stew Beef, Cubed
• ___
• FOR THE MARINADE:
• 1 whole Onion, Chopped
• 3 whole Garlic Cloves, Crushed
• 1 whole Rosemary Sprig
• 1/2 teaspoons Paprika
• 1/2 teaspoons Dried Thyme
• 1/4 teaspoons Pepper
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Coarse Mustard
• 2 Tablespoons Oil
• ___
• FOR THE STEW:
• 1 Tablespoon Oil
• 2 Tablespoons Flour
• 1/2 cups Belgian Beer
• 1-1/2 cup Beef Broth
• 2 whole Bay Leaves
• 1 Tablespoon Molasses
• Salt And Pepper, to taste

1. 1. Add meat to a small casserole with lid (or plastic bag). Combine marinade ingredients in a small bowl. Pour over meat and squish around to combine. Refrigerate for at least an hour, preferably overnight.
2. 2. Heat an oven-safe, heavy bottomed pot with some oil. Meanwhile, remove rosemary sprig from meat mixture and toss with flour (the meat mixture, not the rosemary).
3. 3. Brown meat in pot for a few minutes until all sides are seared. Then add remaining ingredients: beer, broth, bay leaves, molasses, salt, and pepper. Stir to combine. Make sure to scrape up all the browned bits on the bottom of the pot. They'll make the stew yummy!
4. NOTE: As the stew reduces, the salt flavor will intensify. So under-salt now - you can always add more at the end.
5. 4. Bring to a gentle simmer and cook for several hours (minimum 2). I cooked mine all afternoon, which is why it is so thick. Yum! NOTE: If you need the sauce to thicken up in a hurry, remove the lid.
6. OPTIONAL: Take 1/3 of the meat mixture and puree in a food processor. Return to the stew. This will thicken the stew up, making it better for spooning over (and clinging to) French fries, just the way the Belgians like it!

beef, beef, onion, garlic, rosemary, paprika, thyme, ubc, red wine vinegar, coarse, oil, stew, oil, flour, belgian beer, beef broth, bay leaves, molasses, salt

Taken from tastykitchen.com/recipes/soups/belgian-beef-stew-stoofvlees/ (may not work)