Belgian-Style Beef & Beer Stew (Carbonnade-Inspired)

Method

1. 1

   Boil the potato cubes in salted water for 10–12 minutes until a knife slides in easily, then drain. Cook them separately because the beer's acidity stops raw potato from softening.

2. 2

   Meanwhile, fry the onion in a splash of oil over a medium heat for 8 minutes until soft and golden. Tip onto a plate.

3. 3

   Turn the heat to high and sear the beef for 1–2 minutes until browned but still pink inside. Add to the onion.

4. 4

   Pour the ale, stock, mustard and sugar into the pan and bubble for 4 minutes until slightly reduced and glossy.

5. 5

   Return the beef, onion and potato, heat through for 1 minute, season and serve.