Loaded Belgian Frites with Stoofvlees

Prepare the Stoofvlees

1. 1Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Dredge the beef cubes in flour, shaking off excess.
2. 2In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove beef and set aside.
3. 3Add the sliced onions to the pot and cook until softened and lightly browned, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot.
4. 4Return the beef to the pot. Pour in the beer and beef broth. Add the bay leaf and thyme sprigs. Bring to a simmer.
5. 5Cover the pot, reduce heat to low, and simmer gently for at least 3 hours, or until the beef is very tender and falling apart. Stir occasionally.
6. 6Remove the bay leaf and thyme sprigs. Skim off any excess fat from the surface if desired. Taste and adjust seasoning with salt and pepper.

Make the Belgian Fries

1. 1Peel the potatoes and cut them into 1 cm thick fries. Rinse them under cold water and pat them thoroughly dry with paper towels.
2. 2Heat the oil or fat in a deep fryer or large, heavy pot to 160°C (320°F).
3. 3Fry the potatoes in batches for about 5-7 minutes, until they are softened but not colored. This is the first fry. Remove from oil and let drain on paper towels.
4. 4Increase the oil temperature to 190°C (375°F).
5. 5Fry the potatoes again in batches for 2-3 minutes, until golden brown and crispy. Remove from oil and drain on paper towels.
6. 6Season the fries immediately with salt.

Assemble the Dish

1. 1Pile a generous portion of hot, crispy Belgian fries into serving bowls or on plates.
2. 2Spoon a hearty portion of the stoofvlees and its rich sauce over the fries.
3. 3Top with a dollop of mayonnaise and a sprinkle of fresh chopped parsley.