Belgian beef and beer stew

Preparation – 10 minutes

Peel and finely chop the onion and set aside. Divide the meat into large cubes and remove any excess fat or muscles if like you.

Don't remove too much because the fat will give the stew more flavour. Season the meat with pepper and salt. Coat the slice of bread with mustard.  

Finishing the Belgian beef and beer stew – 2 hours

Heat a large knob of butter in a heavy bottomed pan and cook the meat on all sides until they're beautiful brown. It's best to cook them in batches so you won't overcrowd the pan.

If the meat is brown also add the onion and cook a few minutes more. Deglaze with brown beer and stir in the treacle. Also add sprigs of thyme, bay leaves and cloves.

Turn down the heat, as low as possible, and put the slice of bread on top (mustard side down). Let the meat simmer for about 1,5 to 2 hours with the lid on and stir occasionally.

The exact time depends of the meat you're using, the meat should be tender and soft it will fall apart. If the meat isn't tender yet but the beer is already evaporated, you can add some water and stew it a bit more.

Remove the bay leaves, cloves and sprigs of thyme. Season with pepper, salt and a bit of vinegar. Serve with fries and a salad, enjoy!