Traditional Flemish (Belgian) Meat Stew Recipe

Ingredients:

• 700 – 900 gr. stewing beef cut into medium (bite) sized chunks
• oil or butter for frying
• 2 large onions (ring-chopped)
• 1 bottle of Belgian Beer (dark beer gives a stronger taste)
• 2 – 3 laurel leaves
• 1 tablespoon cane sugar
• thyme
• salt
• black pepper
• vinegar
• 2 slices of whole meal bread
• mustard

Preparation:

1. Brown the meat. Add salt and pepper.

2. Remove meat; add the ring-chopped onions and the cane sugar and fry slowly until golden

3. Return meat into the pan and pour the beer. Add some vinegar, the laurel leaves and thyme. Mix well.

4. Cook on low heat for at least one and a half hour.

5. Slather the bread slices with mustard and place mustard side down on the top of the pan.

6. Cover the pan and turn down the heat.

7. Cook on low heat as long as possible. The longer you cook, the more tender the meat. Two to three hours is optimal. Stir occasionally.

8. Half an hour before removing, stir well the dissolved bread. This binds the sauce.  

This dish is usually served with Belgian fries or mashed potatoes, lettuce with mayonnaise and a cold glass of beer. “Bon appetite” (French) or “smakelijk eten” (Flemish)!