Belgian Beef Stoofvlees

• 2.5 lbbeef chuck, cubed
• 2 cupsbelgian brown ale
• 3 onions, sliced
• 2 tbspdijon mustard
• 2 slicesdark bread

Instructions

1. 1

   Brown the beef chuck in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook belgian brown ale and onions in the same pot until softened and fragrant.

3. 3

   Return the beef chuck, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Belgian Beef Stoofvlees taste finished.