Active Time

　　35 min

　　Total Time

　　3 hr

　　Flavia Schepmans of New York, New York, writes: "One of many Belgian regional variations, this beef stew hails from my mother's natal city, Ghent."

　　Our associate art director Flavia Schepmans's mother uses American-style beer in this recipe. If you want to try another beer, go for a Belgian ale — an imported pilsner might be too bitter.

　　

Ingredients

Makes 6 to 8 main-course servings

　　2 lb beef chuck, cut into 1- to 1 1/2-inch cubes

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　1/4 cup vegetable oil

　　1 tablespoon unsalted butter

　　2 lb onions (6 to 8 medium), chopped (7 cups)

　　3 Turkish or 1 1/2 California bay leaves

　　2 (12-oz) bottles pilsner-style beer such as Budweiser

　　6 tablespoons Dijon mustard

　　3 (1/2-inch-thick) slices country-style bread

　　

Step 1

Pat beef dry and sprinkle with pepper and 1/2 teaspoon salt.

　　

Step 2

Heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. Transfer to a plate.

　　

Step 3

Add onions and remaining 1/4 teaspoon salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. Reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more.

　　

Step 4

Add beef along with any juices on plate, bay leaves, and beer and bring to a simmer.

　　

Step 5

Meanwhile, spread 1 tablespoon mustard on each side of bread slices, then place bread on top of stew. Simmer stew, covered, until beef is very tender, about 2 hours.

　　

Step 6

Just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. Season with salt.

　　Cooks' note:

　　Stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderate heat.