Name: Flemish Beef Stew
Cook time: 35 min
Total time: 3 hr
Yield: Makes 6 to 8 main-course servings
Ingredients: 2 lb beef chuck, cut into 1- to 1 1/2-inch cubes; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup vegetable oil; 1 tablespoon unsalted butter; 2 lb onions (6 to 8 medium), chopped (7 cups); 3 Turkish or 1 1/2 California bay leaves; 2 (12-oz) bottles pilsner-style beer such as Budweiser; 6 tablespoons Dijon mustard; 3 (1/2-inch-thick) slices country-style bread

Flavia Schepmans of New York, New York, writes: "One of many Belgian regional variations, this beef stew hails from my mother's natal city, Ghent."

Our associate art director Flavia Schepmans's mother uses American-style beer in this recipe. If you want to try another beer, go for a Belgian ale — an imported pilsner might be too bitter.

Cooks' note:

Stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderate heat.

Recipe notes

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