BEEF STEW FROM FLEMISH BELGIUM, OR VLAAMSCHE STOOFLEES

Beef Stew from Flemish Belgium, or Vlaamsche Stooflees image

Provided by Terrie Hoelscher

Time 3h5m

Number Of Ingredients 10

100 g butter
3 large onions
1 kg stew beef, cut into small pieces
salt and pepper
chopped parsley stalks
thyme
bay
2 Tbsp mustard
100 g brown sugar
1 l brown beer, like grimbergen or leffe

Steps:

1. I'm entering these directions exactly as they're written in the cookbook, as they are translated from Flemish to English. I thought it would add an interesting flair. ha!
2. Heat the butter in a large saucepan. Chop the onions into medium large pieces en let them fry in butter until golden brown. Remove the onions from the saucepan. Fry the pieces of meat in the same pan until they are brown all over. Turn them occasionally so they will not burn. Season the meat with salt and pepper.
3. Add the onions together with the parsley, thyme, bay mustard and sugar. Stir well and add the beer. Replace the lid and leave to cook gently for 180 minutes. Stir the content of the saucepan once in awhile. The meat is ready when it is very tender an it almost melts in your mouth. If you prefer the sauce a bit more consistent, you can always use some flour to bind it.
4. Serve with fries and fresh applemousse.
5. TIP: If you don't see yourself staying home for the three hours till the meat is well done, you can always place the saucepan during 240 minutes in a pre-heated oven at 160°C. [My note: a Dutch Oven would work well for this!]