1-First Step: Combine the beef cubes with the minced onion, garlic, rosemary, thyme, three types of paprika, coarse Dutch-style mustard, and wine vinegar. Refrigerate covered for at least 4 hours or overnight.

2-Second Step: Remove the beef from the fridge about 20 minutes before cooking. Remove the rosemary sprig and toss the beef with the all-purpose flour.

3-Third Step: Heat 1 tablespoon of the flavorless cooking oil in a large pot over medium heat. Brown the beef in batches for about 3 minutes each, then remove and set aside.

4-Fourth Step: Add the remaining oil to the pot and sauté the diced onions for 2 to 3 minutes, until soft.

5-Fifth Step: Deglaze the pot with the Belgian brown ale. Keep the heat turned low and scrape up all browned bits from the bottom carefully.

6-Sixth Step: Return the beef and its juices to the pot. Add beef broth, water, brown sugar, salt, black pepper, and bay leaves. Bring to a boil.

7-Seventh Step: Cover and simmer on low for 4 to 5 hours. Stir every 45 minutes to an hour to prevent sticking.

8-Eighth Step: About one hour before serving, sauté carrot slices in a separate pan with olive oil, minced garlic, chopped rosemary, salt, and pepper for about 4 minutes.

9-Ninth Step: Stir the sautéed carrots and the remaining teaspoon of coarse Dutch-style mustard into the stew. Cook uncovered on low for the final hour, stirring as needed.

10-Final Step: Serve piping hot with crusty brown bread and Belgian-style fries or roasted potatoes. Add mustard if you like a classic finish.