Ingredients:

  • 3 lbs beef chuck roast, cut into 1.5-inch cubes
  • 3 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 2 tbsp vegetable oil
  • 24 oz Belgian dark ale (Chimay Blue or Leffe Brown)
  • 2 cups beef bone broth, low sodium
  • 2 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 2 slices high-quality sourdough bread
  • 2 tbsp spicy brown mustard
  • 3 dried bay leaves
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 whole cloves

Instructions:

  1. Pat the beef cubes completely dry with paper towels to ensure proper browning.
  2. Heat vegetable oil in a heavy-bottomed skillet over medium high heat. Sear the beef in 3-4 small batches until a dark mahogany crust forms on at least two sides. Transfer seared beef to the slow cooker.
  3. In the same skillet, melt the butter over medium-low heat. Add the sliced onions and cook for 15 minutes until deeply caramelized and golden. Add minced garlic for 1 minute, then add brown sugar.
  4. Deglaze the skillet by pouring in 12 oz of Belgian ale, scraping the bottom to release the flavorful fond. Pour the mixture into the slow cooker over the beef.
  5. Add the remaining 12 oz of ale, beef bone broth, balsamic vinegar, and the bouquet garni (bay leaves, thyme, rosemary, and cloves).
  6. Spread the mustard generously over the slices of sourdough bread. Place the bread, mustard-side down, on top of the stew liquid.
  7. Cover and cook on low for 6 hours. Halfway through, you can gently push the softened bread into the liquid, but avoid aggressive stirring until the very end. The bread will disintegrate into the sauce, acting as a natural thickener and emulsifier.
  8. Remove the herb bundle and any remaining crust from the bread before stirring gently and serving. Let it rest for 15 minutes before serving.