A rich and hearty traditional Belgian stew, slow-cooked to perfection with tender beef, smoky lardons, sweet caramelized onions, and deep dark ale, seasoned with allspice and thyme.

Servings: 8 servings
Prep Time: 25 minutes
Cook Time: 3 hours

Ingredients

• 1 tablespoon Goose fat (or oil of your choice)
• 250 grams Smoked lardons or smoked bacon, snipped into strips
• 4 large Onions, chopped
• 2 teaspoons Ground allspice
• 2 teaspoons Dried thyme
• 1½ kilograms Shin of beef, in approx. 4-5 cm cubes
• 50 grams Plain flour
• 625 millilitres Beef stock
• 4 teaspoons Wholegrain mustard
• 3 tablespoons Soft dark brown sugar
• 625 millilitres Dark Belgian dark ale
• 4 Bay leaves
• 1 teaspoon Maldon sea salt flakes (or pouring salt)
• 1 pinch Black pepper

Instructions

1. Heat goose fat (or oil) in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the lardons and cook until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Season the beef cubes with salt and pepper. Dredge them in the plain flour, shaking off excess.
4. Brown the beef in batches in the hot fat until well-sealed on all sides. Remove beef and set aside.
5. Add the chopped onions to the pot and cook over medium heat, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
6. Stir in the ground allspice and dried thyme, cooking for 1 minute until fragrant.
7. Return the beef to the pot. Stir in the beef stock, wholegrain mustard, soft dark brown sugar, and dark Belgian dark ale. Add the bay leaves and cooked lardons.
8. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for at least 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
9. Taste and adjust seasoning with salt and pepper if needed. Remove bay leaves before serving. Serve hot.