1-First step: marinate the beef Start by placing the beef cubes in a large bowl with the minced small onion, minced garlic, rosemary sprig, dried thyme, sweet paprika, smoked paprika, hot paprika, coarse Dutch-style mustard, and red or white wine vinegar. Mix everything well so the beef is coated on all sides. Cover the bowl and let it rest in the refrigerator for at least 4 hours, though overnight is even better if you have the time. This is where the flavor really starts building, and the vinegar helps the meat soften.

2-Second step: coat the beef and get the pot ready When you are ready to cook, remove the rosemary sprig from the marinated beef. Sprinkle the flour over the meat and toss until everything is lightly coated. The flour helps thicken the stew later and gives the beef a better crust when it hits the pan. Set a heavy Dutch oven or deep pot over medium-high heat. Add 1 tablespoon of the flavorless cooking oil. Once the oil is hot, brown the beef in batches. Do not overcrowd the pot, or the meat will steam instead of sear. You want a good brown crust because that crust adds a lot of flavor to the finished Belgian beef stew.

3-Third step: soften the onions and build the base After browning, transfer the beef to a plate and add the remaining tablespoon of oil to the pot. Add the diced large onion and cook it until soft and lightly golden. Stir often and scrape the bottom of the pot as the onion cooks. Those browned bits are pure flavor, so do not waste them. Once the onions are soft, pour in the Belgian brown ale and scrape up everything stuck to the bottom. This is called deglazing, and it is one of the most important parts of a good stoofvlees recipe. The beer lifts all that flavor right back into the sauce.

4-Fourth step: simmer the stew slowly Return the browned beef to the pot along with any juices that collected on the plate. Add the beef broth, water, dried bay leaves, brown sugar, salt, and black pepper. Stir everything together, then bring the pot to a boil. As soon as it boils, cover it and turn the heat down low. Let the stew cook for 4 to 5 hours, stirring every 45 minutes so it does not stick. This long, slow simmer is what turns a tough cut of beef into tender pieces that break apart with a spoon. If the stew starts sticking, add a little water and scrape the bottom. That extra scraping actually improves the flavor, so it is not a problem if a little fond builds up.

5-Fifth step: cook the carrots near the end About 1 hour before serving, make the carrots. Heat the olive oil in a small skillet over medium heat. Add the chopped carrot, minced garlic, chopped rosemary, a pinch of salt, and fresh ground black pepper. Sauté until the carrot softens slightly but still keeps a little bite. Stir the carrot mixture into the stew, then add the final teaspoon of coarse Dutch-style mustard. Leave the stew uncovered for the last hour so the sauce thickens naturally. This is also a nice point to taste and adjust seasoning if needed. The carrots stay brighter this way instead of turning mushy.

6-Final step: serve hot When the beef is very tender and the sauce is thick, remove the bay leaves and ladle the stew into bowls. Serve it hot with crusty bread, fries, Belgian frites, or roasted potatoes. If you want to go traditional, add a little mustard or mayonnaise on the side and let people dip as they please.