Ingredients (four-six people): 1.5 kg boneless stew meat (cut into small cubes), 1 tsp salt, 1/2 tsp ground black pepper, 2 tbsp flour, 4 tbsp butter, 3 large onions thinly sliced, 60cl Belgian rich, dark and slightly bitter beer, fresh thyme or 1 tsp dried thyme, 2 bay leaves, 1.5 tbsp brown sugar, 1 tbsp red wine vinegar.
Preparation: Season the beef with salt and pepper. Dredge the beef with flour. In a skillet over high heat melt 2 tbsp butter and, in batches, sauté the beef cubes until they turn brown. If necessary, add one more spoon of butter. Transfer the meat to a casserole dish or heavy pot and stew it. Melt the remaining butter in the skillet over medium heat and add onions. Cook until browned. Add the browned onions to the meat. Deglaze the skillet with the dark beer and bring to a boil. Then, pour the beer over the meat and onions. Add the thyme and bay leaves. Cover the casserole dish and simmer over low heat until the meat is very tender (for approximately two hours). Before serving, add the brown sugar and the red wine vinegar and stir. Simmer for 5 minutes. Remove the bay leaves and thyme sprigs; if necessary adjust seasoning.
Belgian cuisine:
Belgian endive salad with herring
Cream of watercress soup
Pancakes Mikado
