Belgian-Style Slow-Cooked Beef Stew

• Prepare the ingredients: Preheat the oven to 300°F (150°C). Cut the beef into steaks about ½ inch (2 cm) thick and season them with salt. Thinly slice the onions and finely chop the herbs.
• Sear the beef: Heat a Dutch oven or oven-safe pot over high heat and add the oil. Sear the beef steaks in batches until both sides are dark brown. Avoid overcrowding the pot. Transfer the seared beef to a tray and cover with foil.
• Caramelize the onions: Add butter to the pot, reduce the heat, and cook the onions for at least 15 minutes, stirring occasionally, until they are deeply caramelized. Once done, remove the onions and set them aside.
• Layer the ingredients: Return the beef to the pot and sprinkle with the toasted flour. Mix to coat the meat evenly. Remove the beef again and layer the pot with alternating layers of meat, onions, and chopped herbs until all are used.
• Add flavorings and liquid: Pour the vinegar over the layered ingredients, followed by the brown sugar, thyme sprigs, bay leaf, salt, and pepper. Add the dark ale and any reserved juices from the seared beef. Add enough water to ensure the ingredients are just submerged.
• Slow-cook the stew: Cover the pot with a lid and place it in the preheated oven. Cook for 3 hours, or until the beef is tender and easily falls apart.
• Finish and serve: Remove the thyme sprigs and bay leaf from the pot. Sprinkle the finished stew with freshly chopped herbs and a few capers for garnish.
• Serving suggestions:
• Pair this rich stew with potatoes, pasta, or classic Belgian fries. A glass of the dark ale used in cooking makes the perfect accompaniment.

Notes:

• Substitutions: Use beef stock with balsamic vinegar if dark ale isn’t available.
• Make-Ahead: Tastes better the next day; perfect for meal prep.
• Storage: Refrigerate for 3 days or freeze for 3 months.
• Gluten-Free Option: Swap flour and ale with gluten-free alternatives.
• Serving Ideas: Pair with fries, mashed potatoes, or crusty bread.