1-First step: marinate the beef Cut the beef into 1-inch cubes, then mix it with the marinade ingredients: 1 small minced onion, 4 minced garlic cloves, 1 sprig fresh rosemary, 1/2 teaspoon dried thyme, 1/2 teaspoon sweet paprika, 1/2 teaspoon smoked paprika, 1/2 teaspoon hot paprika, 1 tablespoon coarse mustard, and 2 tablespoons red or white wine vinegar. Cover the bowl and refrigerate for at least 4 hours, but overnight is best if you want the deepest flavor. This is the part where Belgian Stoofvlees starts to develop that classic rich taste. If you are planning ahead, marinate the beef the night before and keep the rest of your ingredients ready. That makes the actual cooking day feel much easier.

2-Second step: coat the beef Take the beef out of the fridge and mix it with 2 tablespoons all-purpose flour. The flour helps create a fuller sauce later and gives the beef a light coating before searing. This small step is one reason a good stoofvlees recipe turns into a thick, glossy stew instead of a thin soup.

3-Third step: sear the meat in batches Heat 1 tablespoon flavorless cooking oil in a Dutch oven over medium-high heat. Add the beef in batches and sear for about 3 minutes per batch. You want color, not a full cook here. Browning is where the deep flavor starts, so give each side enough space to get a good crust. Do not crowd the pot. If the beef steams instead of browns, your Belgian stoofvlees will taste less rich. When each batch is done, move it to a plate and repeat until all the beef is browned. If the pot looks dry, add the remaining 1 tablespoon oil before the next batch.

4-Fourth step: sauté the onions Add the large diced onion to the pot and cook for 2 to 3 minutes, stirring often. The onion should soften and pick up some of the browned bits at the bottom. That is where a lot of the flavor lives, so keep stirring and scraping gently. This is also a good moment to adjust for your own taste. If you like a sweeter stew, let the onions cook a little longer before adding the beer.

5-Fifth step: deglaze with Belgian brown ale Pour in 1 bottle, which is 30 cl or 12 oz, of Belgian brown ale. Scrape the pot well so all the brown bits come loose into the liquid. This step gives Belgian Stoofvlees its signature sauce. Be careful here because the beer can bubble quickly and sputter a little. Use a wooden spoon to get into every corner of the Dutch oven. Those stuck-on browned bits are not a problem. They are flavor.

6-Sixth step: build the stew base Return the beef to the pot, then add 1 cup beef broth, 1 cup water, 1 tablespoon brown sugar, 1/4 teaspoon salt, 1/8 teaspoon ground black pepper, and 2 dried bay leaves. Stir everything together, bring it to a boil, then lower the heat so the stew simmers gently. Cover the pot and cook on low for 4 to 5 hours, stirring every 45 minutes. If the stew sticks, add a little water and scrape the bottom. That keeps the sauce smooth and saves the flavor from burning. This part of how to make stoofvlees is mostly patience, with a little stirring now and then.

7-Seventh step: cook the carrots separately One hour before serving, heat 1/4 teaspoon olive oil in a skillet. Add 1 large carrot, sliced or diced, along with a pinch of salt and a few grinds of black pepper. Sauté for 3 minutes, then add 1 minced garlic clove and 1/2 sprig chopped fresh rosemary. Cook for 1 more minute. Adding the carrots late is important. It keeps them bright and tender instead of soft and dull. That way your Flemish beef stew has a better texture and a little color on the plate.

8-Eighth step: finish the stew Stir the carrots into the pot along with 1 teaspoon coarse mustard. Cook the stew uncovered for 1 hour, stirring as needed. The sauce will thicken a bit, the carrots will soak up flavor, and the whole pot will smell like a Belgian bistro kitchen. Taste and adjust if needed. If you want more brightness, add a tiny splash of vinegar. If you want more body, let it simmer uncovered a little longer.

9-Final step: serve it hot Serve Belgian Stoofvlees with crusty bread and fries. It is also lovely with boiled potatoes or mashed potatoes if that is what you have on hand. Spoon plenty of sauce over the top because that is half the fun.