1-First Step: Marinate the beef (the flavor starts here) In a bowl, marinate the cubed beef with the minced onion, minced garlic, rosemary sprig, dried thyme, all three paprikas, 1 tablespoon coarse mustard, and 2 tablespoons red or white wine vinegar. Cover and marinate for at least 4 hours, or better yet, overnight. When you are ready to cook, remove the beef from the fridge about 20 minutes before you start browning so it warms slightly.

2-Second Step: Prep for browning Discard the rosemary sprig from the marinade. Then coat the beef in 2 tablespoons all-purpose flour. This helps the beef brown and also thickens the gravy once it simmers.

3-Third Step: Brown the beef for a deeper gravy In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown the beef in batches so the pot stays hot, then set it aside. You are looking for color, not full cooking.

4-Fourth Step: Sauté onion and deglaze with Belgian brown ale Add the remaining 1 tablespoon oil to the Dutch oven. Sauté the diced onion until it softens. Then deglaze with the Belgian brown ale, scraping up the browned bits from the bottom of the pot. Deglazing is where a lot of the flavor is hiding. If you skip this, the stew will taste less rich.

5-Final Step: Simmer low and slow, then finish with carrots and mustard Return the browned beef to the pot. Add beef broth, water, bay leaves, brown sugar, salt, and ground black pepper. Bring to a boil, cover, and then simmer on low for 4 to 5 hours, stirring every 45 minutes. One hour before serving, sauté the carrots separately to prevent mushiness. In a pan with 1/4 teaspoon olive oil, cook the minced garlic, chopped rosemary, carrot, salt, and black pepper until tender. Stir the carrots into the stew with the remaining 1 teaspoon coarse mustard, then cook uncovered on low for 1 more hour.