Flemish Beef and Beer Stew

Pat the beef dry with a paper towel, cut into 3-4 cm cubes, and season with salt and pepper. Heat oil in a heavy-bottomed pot over high heat and brown the meat in batches, 3-4 minutes per side, until nicely seared; transfer to a plate.

Slice the onions into half-rings and add them to the same pot. Cook over medium heat for 15-20 minutes, stirring often, until the onions turn soft and golden-brown with a nutty aroma.

Return the beef to the pot with the onions, add the bay leaf and thyme. Pour in the dark Belgian beer until it almost covers the meat.

Spread mustard on one side of the bread slices and lay them on top of the stew, mustard-side down — as it cooks, the bread will dissolve and naturally thicken the sauce.

Add vinegar and brown sugar for a balanced sweet-and-sour flavor. Cover with a lid and simmer over the lowest heat for 2-2.5 hours, stirring occasionally, until the meat is tender and the bread has completely dissolved into the sauce.

If the sauce thickens too quickly, add a little hot water; if it stays too thin, simmer uncovered for the last 15-20 minutes.

Remove the bay leaf, adjust salt and pepper to taste, and add a splash more vinegar for brightness if desired. Serve hot with French fries, mashed potatoes, or boiled potatoes.