This is a traditional dish from the Flemish cuisine, and it is a winter favorite. Best served with French fries and a salad or some green beans.
Ingredients
- beef stew meat: 2 pound (cut into 1-inch cubes)
- ⅜ cup all-purpose flour:
- butter: 0.25 cup
- onions: 4 piece (diced)
- ⅔ cups water: 1 piece
- sprig fresh thyme: 1 piece
- bay leaves: 2 piece
- salt and ground black pepper: (to taste)
- brown beer: 1 bottle (12 fluid ounce bottle)
- slice bread: 1 piece
- prepared mustard: 1 Tbsp
- carrots, cut into 1 inch pieces: 2 piece
- white wine vinegar: 1 Tbsp
- brown sugar: 2 Tbsp
Metric Conversion
Stages of cooking
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Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
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Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).
