Method

1. Place the beef in a large, ovenproof pot with the butter over medium heat.

   Tip Do not overcrowd the pot; brown in two batches if needed to ensure a proper crust.

   15 min

2. Add the chopped onion to the pot and cook for 3 minutes.

   Tip Stir occasionally to prevent sticking and ensure even browning.

   5 min

3. Pour in the Belgian dark beer and allow the liquid to simmer for 2 minutes.

   Tip Scrape the bottom of the pot with a wooden spoon to release the caramelised juices.

   2 min

4. Add the chopped carrots, parsnips, and fresh thyme to the pot.

   Tip Ensure the meat is fully submerged in the liquid.

   3 min

5. Season the pot with salt and fresh cracked black pepper.

   Tip Taste the liquid before adding too much salt, as the beer adds umami.

   5 min

6. Cover the pot and transfer it to a preheated oven at 150°C.

   Tip Oven braising is gentler and more consistent than stovetop boiling.

   2 min

7. Braise for 2 hours and 15 minutes until the meat is very tender.

   Tip Check the liquid level at the 2-hour mark; add a splash of water if it looks too thick.

8. Check the meat by inserting a fork; it should easily pull apart.

   Tip The stew should be thick and glossy, like a rich gravy.

   5 min

9. Stir in the halved mushrooms for the final 10 minutes of cooking.

   Tip Adding them late prevents them from becoming mushy and losing their texture.

   3 min

10. Remove the pot from the oven and let it rest for 5 minutes.

    Tip Allowing the stew to rest helps the flavors settle and the liquid to thicken.

    2 min