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Tarte au Maroilles

This traditional Flemish cheese tart, Tarte au Maroilles, is typically served with salad and fries and washed down with a local beer. 
Course: Main Course
Cuisine: French
Servings: 6


  • 3 1/2 lbs chuck steak cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • tbsp butter
  • 3 medium yellow onions sliced about 1/4 inch thick
  • 3 tbsp all-purpose flour
  • 1 1/2 cups chicken or beef broth
  • 1 1/2 cups 12 oz bottle Belgian beer
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp whole grain mustard
  • 1 tbsp brown sugar


  • Pat the beef dry with a couple of paper towels, then season well with salt and pepper.
  • Heat half the butter in a large, heavy-bottomed casserole pot on medium to high heat until it's almost smoking.
  • Brown the meat in batches about 3 minutes on each side without stirring. Put to one side.
  • Add the remaining butter and reduce heat to medium.
  • Add the onions and 1/2 teaspoon of salt and brown the onions (takes about 15 minutes)
  • Add flour and stir until onions are evenly coated and flour is lightly browned.
  • Add the broth continually stirring.
  • Stir in beer, thyme, bay, browned beef and any juices, and a little salt and pepper to taste.
  • Increase heat to bring to a full simmer.
  • Reduce heat to low, partially cover and leave cooking for 2-3 hours until beef is tender. Stir occasionally, loosening anything that sticks to the bottom of the pan.
  • Half an hour before the cooking ends add the mustard and sugar.
  • Remove the thyme and bay leaf.
  • Add a little salt and pepper to taste.