1-First step: make the marinade Cut the beef into 1-inch cubes and place it in a bowl. Add the minced onion, minced garlic, rosemary sprig, dried thyme, sweet paprika, smoked paprika, hot paprika, coarse mustard, and vinegar. Mix well so the beef is coated on all sides. Cover the bowl and refrigerate for at least 4 hours, though overnight is best if you have time.

2-Second step: prepare the beef for browning Once the beef has marinated, discard the rosemary sprig. Toss the beef with the flour so each piece gets a light coating. This helps the meat brown better and gives the sauce a thicker texture later. Set a large pot or Dutch oven on the stove and warm 1 tablespoon of the flavorless oil over medium-high heat.

3-Third step: brown the beef in batches Add the beef in a single layer and brown it on all sides. You do not need to cook it through at this stage. You only want a deep brown crust. Remove the beef and continue with the remaining batches, adding a little more oil if needed.

4-Fourth step: sauté the onion After the beef is browned, add the diced onion to the same pot. Cook it in the beef drippings for a few minutes until softened and lightly golden. Stir often so it does not burn. The onion helps build a sweet and savory base for the sauce.

5-Fifth step: deglaze with Belgian brown ale Pour in the Belgian brown ale and scrape the bottom of the pot with a wooden spoon to release every bit of flavor. This is one of the most important parts of the recipe. The beer should lift the browned bits into the sauce and start the process of building that thick, glossy finish.

6-Sixth step: build the stew base Return the browned beef to the pot. Add the beef broth, water, brown sugar, salt, black pepper, and bay leaves. Stir everything together. Bring the pot to a boil, then lower the heat to a gentle simmer and cover it with a lid. At this point, the stew needs time. Let it cook on low for 4 to 5 hours. Stir every 45 to 60 minutes so nothing sticks to the bottom. If the pot looks dry, add a little water and scrape the base again. The beef should slowly become fork-tender and the sauce should thicken naturally.

7-Seventh step: cook the carrots separately About 1 hour before serving, prepare the carrots. Heat the olive oil in a small pan over medium heat. Add the minced garlic, chopped rosemary, carrot, salt, and black pepper. Cook for a few minutes until the carrot starts to soften, but do not let it get mushy.

8-Eighth step: finish the stew Stir the carrots into the stew along with 1 teaspoon coarse mustard. Uncover the pot and let it cook for the final hour. Keep scraping the bottom as needed to prevent sticking. This last stretch helps the sauce reduce and get a richer texture. Taste the stew near the end and adjust the seasoning if needed. The sauce should be thick, savory, and slightly sweet, with a gentle mustard finish.

9-Ninth step: serve and enjoy Serve the Belgian Stoofvlees hot with crusty brown bread, Belgian fries, or roasted potatoes. A little mustard on the side works beautifully, especially if you want that true Belgian table feel. This dish is hearty enough to stand on its own, but it also pairs well with something simple and starchy that can soak up the sauce.