Dorie Greenspan’s Belgian Beef and Beer Stew
"Because Dorie Greenspan likes playing the sweet-sour card, she upped its punch in this onion-packed stew by adding mustard and tomato paste, allspice, cloves and more thyme and bay leaves than a French cook might...."
INGREDIENTS
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1/4 cup flour
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Fine sea salt
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Freshly ground black pepper
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2 1/2 pounds chuck or other stew beef, cut into 2-inch cubes, patted dry
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3 tablespoons flavorless oil, such as canola, or more as needed
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6 slices thick-cut bacon, cut crosswise into 1-inch pieces
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2 tablespoons unsalted butter
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4 medium yellow onions, thinly sliced
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4 cloves garlic (green germ removed), finely chopped
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One 12-ounce bottle Belgian, abbey or brown ale or beer, such as Chimay
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1 1/2 cups no-salt-added beef broth
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2 1/2 tablespoons brown sugar (light or dark)
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2 tablespoons apple cider vinegar
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1 tablespoon whole-grain mustard
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1 tablespoon tomato paste or concentrate
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1/2 teaspoon ground allspice
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Pinch ground cloves
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4 sprigs thyme
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3 bay leaves
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2 cups cubed, roasted vegetables, or as much as you like (optional)
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1/4 cup chopped parsley, dill, chives, tarragon or mixed herbs, for serving
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