1-First step: mix the marinade Cut the beef into roughly 1-inch cubes and place it in a bowl. Add the minced small onion, minced garlic, fresh rosemary sprig, dried thyme, sweet paprika, smoked paprika, hot paprika, coarse mustard, and red or white wine vinegar. Toss everything together until the beef is well coated. Cover the bowl and refrigerate for at least 4 hours, though overnight gives you a deeper, richer flavor.

2-Second step: get the beef ready for cooking Remove the beef from the refrigerator about 20 minutes before you plan to cook. This helps it cook more evenly when it hits the hot oil. Take out the rosemary sprig from the marinade, then toss the beef with the flour so the surface is lightly coated. That little bit of flour helps thicken the stew later and gives the sauce a nicer body.

3-Third step: sear the beef in batches Heat 1 tablespoon of the flavorless cooking oil in a large pot over medium-high heat. Add the beef in batches and sear each batch for about 3 minutes, just until browned on the outside. Do not crowd the pot, or the meat will steam instead of brown. Remove each batch and set it aside while you finish the rest.

4-Fourth step: soften the onions Add the remaining 1 tablespoon oil to the pot. Stir in the large diced onion and cook for 2 to 3 minutes, until it softens and starts to turn translucent. The onions pick up the browned bits left in the pot, which means more flavor in the final stew. If the bottom looks dry, lower the heat a little so nothing burns.

5-Fifth step: deglaze with Belgian brown ale Pour in the Belgian brown ale and scrape the bottom of the pot well. All those browned bits matter because they hold the deep, savory flavor that makes Belgian Stoofvlees so special. Lower the heat a bit while you do this so the beer does not splatter. The aroma should smell malty, rich, and slightly sweet.

6-Sixth step: build the stew base Return the browned beef and any juices to the pot. Add the beef broth, water, brown sugar, salt, black pepper, and bay leaves. Stir gently, then bring everything to a boil. Once it bubbles, cover the pot and reduce the heat to low. The stew should barely simmer, not boil hard, or the meat may turn tough.

7-Seventh step: simmer low and slow Let the stew cook for 4 to 5 hours, stirring every 45 minutes so nothing sticks to the bottom. If you notice the sauce getting too thick too early, add a splash of water. The goal is soft beef and a sauce that is thick, glossy, and deeply flavored. This long cooking time is what makes a true Flemish stew taste so comforting.

8-Eighth step: prepare the carrots About one hour before serving, prepare the carrots. Slice the large carrot, then sauté it with the minced garlic, chopped rosemary, olive oil, pinch of salt, and a few grinds of black pepper for a few minutes. You want the carrots tender, not mushy. Adding them near the end keeps their flavor bright and their texture pleasant.

9-Ninth step: finish the stew Stir the carrots and the remaining teaspoon of coarse mustard into the stew. Cook uncovered on low for one more hour, stirring and scraping the bottom as needed. This last hour lets the sauce thicken and gives the mustard time to blend into the broth. Taste and adjust if needed before serving.

10-Final step: serve it the Belgian way Spoon the Belgian Stoofvlees into bowls and serve it with crusty brown bread and Belgian fries or roasted potatoes. Many people also like mayonnaise or aioli on the side for dipping the fries. The stew is even better after a short rest, so if you have time, let it sit for 10 to 15 minutes before serving.