Carbonade Flamande or Typical Belgian beef stew

Heat olive oil and butter in a large pot over medium heat until melted.

Season beef chuck with salt and black pepper, then brown in batches until golden, about 5-7 minutes per side.

Remove beef and set aside; add onions and carrots to the pot, cooking until softened, about 5 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Add mustard, brown sugar, and vinegar, stirring to combine.

Return beef to the pot and pour in beer and beef broth.

Add bay leaves and thyme, then bring to a simmer.

Cover and reduce heat to low, cooking for 2-3 hours until beef is tender.

Check occasionally, adding more broth if necessary to prevent drying out.

Once cooked, remove bay leaves and thyme sprigs.

Adjust seasoning with salt and black pepper to taste.

Serve hot, garnished with chopped parsley and accompanied by crusty bread.

Allergens