The Belgian answer to beef burgundy, this rich, hearty stew is the epitome of comfort food. The deep flavour of the dish relies on the dark Belgian style beer so it is important to choose a good-quality type. Julia Child’s version is lovely but recommends light beer (pilsner type), which is fine if you are after a lighter stew; if you want the gutsy, traditional Flemish stew, go for dark.
I added allspice, mustard and vinegar to this version (also traditional elements of the dish). These bring the perfect amount of sourness to cut through the sweetness of the brown sugar and caramelised onions, and the richness and slight bitterness of the beer.