Flemish stew. To be fair, it should have been gravy, but I didn't add enough bread(or flour) to thicken it. Maybe a bit too much beer as well. Still very flavorfull liquid, but I definitely need to improve on it.

I like to think that it did help that I served it to a guest inside a freshly baked bread that I cut the top off. I ate stew like that in Budapest once and I wanted to recreate it that experience.

Flemish stew looks excellent.

There is a Guinness beef stew I've been wanting to make that is similar.

I think most stews of that kind call for like one bottle of beer, probably like 12oz to 15oz. It's mostly for flavor.

The easiest way to add flour is to make a slurry first, then it is easier to stir in without clumping. About 2-3 TBS.

Another stew that I really want to make is Rendang. I only ate it once, years ago and I need to have it again.