Cookbook:Stoofvlees (Flemish Beef Stew)

Ingredients

 * Flour
 * Pepper
 * Salt
 * 500 g beef suitable for stew (e.g. from the neck)
 * Butter
 * 2 onions, chopped
 * 1 bottle of dark beer (preferably Trappist, but any dark beer will do)
 * 1 bottle of cherry beer (any kind blond beer would also work)
 * 2 bay leaves
 * Thyme
 * 1 slice of bread
 * Mustard
 * Vinegar (optional)

Procedure

 * 1) Combine the flour, pepper, and salt.
 * 2) Dice the meat into 2 cm cubes. Mix the meat with the flour until it's lightly coated.
 * 3) 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.
 * 4) Fry the onion in a pot with butter. When it changes colour, add the meat and pour in the beers.
 * 5) Add the bay leaves and thyme. Spread the bread with mustard, and place mustard side-down on the meat.
 * 6) 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!)
 * 7) Cook over low heat for 2–3 hours, or put it in a 100°C oven for about 4–5 hours.
 * 8) If desired, mix in a dash of vinegar.
 * 9) Serve with French fries, lettuce, and tomatoes.

Notes, tips, and variations

 * Steak or low-fat meat won't work.