Stoofvlees

Summary

Ingredients

• 0.5 kg ½ beef, diced
• 1 bottle beer, dark, sweet (preferably Belgian
• 2 onion (s), roughly chopped
• 1 tablespoon, leveled mustard, sweeter
• 1 cube beef broth
• 1 teaspoon thyme
• 2 bay leaves
• some flour
• some butter
• salt and pepper
• salt
• possibly sugar

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Instructions

1. Salt and pepper the meat and sauté in butter until brown on all sides. Take the meat out of the pot, but leave the meat juices in the pot. Add the onions and sauté until brown. Then deglaze with the dark beer (preferably Belgian Abbey or Trappist beer in the dubbel category, i.e. dark, very sweet beer) and let it boil briefly. Then the meat comes back into the pot. Add the bay leaves, thyme, mustard and a soup cube. Add enough water to completely cover the meat. Let simmer for about two and a half hours over low heat. Thicken with flour and cook for a few more minutes. Season to taste and add seasoning if necessary - depending on the beer and mustard you choose, a little sugar may also be appropriate.
2. Serve with potatoes.

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