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Ingredients[edit | edit source]
- 500 g of beef suitable for stew (e.g., from the neck), steak or low fat meat won't do the trick
- A plate witch flour, mixed with pepper and salt
- 2 onions
- 1 bottle of dark beer (preferably Trappist, but any dark beer will do)
- 1 bottle off cherry beer (but any kind blond beer would also work)
- A slice of bread with mustard on one side
- Two bay leaves and thyme
Procedure[edit | edit source]
- Dice the meat into 2 cm cubes
- Mix the meat with the flour until it's lightly coated.
- Bake the meat in a pan with butter (not oil) until brown, it has to be brown in order to add colour to the sauce.
- Put aside.
- Bake the onion in a pot with butter again.
- When it changes colour, add the meat and pour in the beer.
- Put the herbs in and put the slice of bread with the mustard side down on the meat. Close the pot with a lid but put a piece of wet baking paper between the pot and lid (this seals the pot so it doesn't burn; don't forget this!)
- Cook it on a low heat for two to three hours, or as I like it best, put it in an 100 °C oven for about four to five hours. Before serving you can mix some vinegar in the dish to spice it up a little.
Serve with French Fries and lettuce and tomatoes.