A hearty and flavorful Belgian-inspired beef stew, perfect for cozy dinners.
Preheat your oven to 170°C (340°F).
Preheating ensures even cooking from the start.
Pat the beef pieces dry with paper towels.
Drying the beef helps it brown better.
Heat butter and olive oil in a flame-proof casserole over medium heat. Add the bacon and cook until golden. Remove and set aside.
Use a slotted spoon to remove the bacon while leaving the fat in the pan.
Increase the heat and brown the beef in batches. Remove and set aside.
Avoid overcrowding the pan to ensure proper browning.
Add onions and garlic to the casserole and cook until softened. Season with salt and pepper.
Stir frequently to prevent burning.
Stir in the brown sugar and cook until caramelized. Add the vinegar and cook for 2 minutes.
Deglazing lifts the flavorful bits stuck to the pan.
Return the beef and bacon to the casserole. Pour in the beer and add the bouquet garni.
Ensure the meat is mostly submerged in the liquid.
Spread mustard on the bread slices and place them on top of the stew.
The bread will thicken the stew as it cooks.
Cover and transfer the casserole to the oven. Cook for 2-3 hours.
Check occasionally to ensure the stew doesn't dry out.
Break up the bread into the stew and stir to thicken. Adjust seasoning to taste.
Taste and adjust seasoning before serving.
Serve hot with your choice of sides, such as fries or mashed potatoes.
Garnish with fresh parsley for a pop of color.
