Belgo's flemish beef stew

Method

1. Combine the beef, nutmeg and 100g of the brown sugar in a non-corrosive container or large Ziploc bag. Cover and place in the refrigerator to marinate for 48 hours, stirring occasionally.

2. When ready to proceed, heat the clarified butter in a very hot, large sauté pan and cook the beef until it caramelizes, adding a little salt and pepper.

3. In a large stewing pot, heat the unsalted butter. Add the sliced onion and cook gently until softened but not browned. Add the sautéed beef to the pot, then pour two-thirds of the beer into the pan in which you cooked the beef. Bring to a boil and stir vigorously with a wooden spoon to incorporate the caramelized cooking juices. Set aside.

4. Add the cinnamon stick, tomato paste, the remaining brown sugar, salt, pepper, garlic to the pot and cook, stirring occasionally, for about 5 minutes. Stir in the flour and cook for another 3 minutes or so.

5. Pour the deglazed beer mixture into the pot, then add the veal jus and, if there is not enough liquid to cover the meat, 100ml water. Bring to a simmer and cook over a low heat for 1 ½ - 2 hours until the beef is tender and the sauce is thick enough to coat the back of a spoon. Stir the stew occasionally and check that the liquid's not getting too thick, in which case let it down with more stock.

6. Meanwhile, sauté the shallots in a little olive oil until crispy. Set aside.

7. Add the mustard and the prunes to the stew and cook for another 5 minutes, then add the remaining beer and apple and shallots. Cook for 1 minute, then remove the pot from the heat and serve.

Cook's note:
To help with advance planning, you can chill the finished stew and reheat as required. If you plan to chill it, be careful not to cook the beef too far as it will overcook and break up on reheating. If the sauce becomes too thick, thin it with extra beer or beef stock.

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Ingredients

600g chuck steak, cut into 2.5cm cubes
1 tbsp ground nutmeg
120g brown sugar
25ml clarified butter
salt and pepper
20g unsalted Butter
175g onion, sliced
1x330ml bottle Belgian beer, (preferably faro)
1 stick Cinnamon
1 tsp tomato paste
2 garlic cloves, crushed
30g Flour
100ml veal stock
30g Dijon mustard
30g pitted prunes
10g Shallots, sliced
Olive oil, crushed
1 medium apple, cut into wedges

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