Ingredients
- flour
- pepper
- salt
- beef, suitable for stew, e.g. neck500 g
- butter
- onion, chopped2 piece
- dark beer, preferably Trappist; any dark beer will do1 bottle
- cherry beer, any blond beer also works1 bottle
- bay leaves2 leaf
- thyme
- bread1 slice
- mustard
- vinegar, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Combine the flour, pepper, and salt.
Dice the meat into 2 cm cubes. Mix the meat with the flour until it's lightly coated.
Sear the meat in a pan with butter (not oil) until brown on all sides—it has to be brown in order to add colour to the sauce. Put aside.
Fry the onion in a pot with butter. When it changes colour, add the meat and pour in the beers.
Add the bay leaves and thyme. Spread the bread with mustard, and place mustard side-down on the meat.
Cover the pot, placing 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 over low heat for 2–3 hours, or put it in a 100°C oven for about 4–5 hours.
If desired, mix in a dash of vinegar.
Serve with French fries, lettuce, and tomatoes.
