• 1kg stewing beef
• 75g unsalted butter
• 1 tbsp oil
• 2-3 large onions
• 2 tbsp flour
• 2-4 cloves of garlic
• 2-3 tsp Thyme (preferably dried)
• 4-5 bay leaves
• 1-2 slice of bread
• 2 tbsp mustard (Dijon or similar strong mustard)
• 1 bottle of Leffe Donker or similar beer
• 1-1,5L beefstock or 500ml beeffond

Main preparation:

1. Cut the meat in equal pieces (about 2cm x 2cm)
2. Cut the onion in equal pieces (size doesn't really matter, since it will be completely cooked to a pulp).
3. Clean the garlic, remove the bitter heart, and finely cut it.
4. Get a large frying pan, and use half of the butter, and some oil, to brown the meat.
5. Put the meat aside in a stewing pot, also making sure to add the baking juices.
6. Use the rest of the butter to glaze the onions, add the garlic for the last 2 minutes.
7. Put this mixture with the meat in the stewing pot, and mix it together.
8. Spread the flour over the mixture and make sure its mixed as evenly as possible.
9. (optional) For extra taste you can let the flour gently cook on a low heat. However, make sure to keep regularly stirring since the flour has a tendency to stick to the pan and/or burn.
10. Cover the slice(s) of bread in mustard and put them face down on the mixture
11. Add the bottle of beer and the stock/fond
12. Add the thyme and bay leaves, make sure they are submerged
13. Keep this on a low heat for at least 2 but preferably 3-4 hours,
14. Or depending on how soft you want the meat, you can always let the meat dissolve completely (after about 5-6 hours)

Serve with:

• Carrot mash-pot (i.e. hotchpotch or Hutspot)
• Fries
• Rice

• Frying pan
• Medium size stewing pot