Belgian Beef Stew (Stoofvlees)

1. Add meat to a small casserole with lid (or plastic bag). Combine marinade ingredients in a small bowl. Pour over meat and squish around to combine. Refrigerate for at least an hour, preferably overnight.

2. Heat an oven-safe, heavy bottomed pot with some oil. Meanwhile, remove rosemary sprig from meat mixture and toss with flour (the meat mixture, not the rosemary).

3. Brown meat in pot for a few minutes until all sides are seared. Then add remaining ingredients: beer, broth, bay leaves, molasses, salt, and pepper. Stir to combine. Make sure to scrape up all the browned bits on the bottom of the pot. They’ll make the stew yummy!

NOTE: As the stew reduces, the salt flavor will intensify. So under-salt now – you can always add more at the end.

4. Bring to a gentle simmer and cook for several hours (minimum 2). I cooked mine all afternoon, which is why it is so thick. Yum! NOTE: If you need the sauce to thicken up in a hurry, remove the lid.

OPTIONAL: Take 1/3 of the meat mixture and puree in a food processor. Return to the stew. This will thicken the stew up, making it better for spooning over (and clinging to) French fries, just the way the Belgians like it!