BELGIAN STEW

Steps:

• Dab the beef dry with kitchen paper, season with salt and pepper
• Using a large heavy bottomed pan, heat half the butter on medium-high heat. Add the beef and cook for 3 minutes on each side without turning. When all the meat is cooked remove from the pan and set aside
• Heat the rest of the butter in the same pan and fry the onions with a pinch of salt for approx 15min until brown
• Add the flour and stir until the onions are coated, approx 2 minutes
• Add the stock and scrape any baked on scraps loose. Add the beef back into the pot, add the thyme, bay leaf and beer. Increase the heat and bring to the boil
• Spread the mustard on the bread, lower the heat and lay the bread (mustard side down) on top of the meat
• Lay the pan lid half on the pan and simmer for 2-3 hours until the meat can be pulled apart with a fork. Taste after 1 1/2 hours and add sugar or more seasoning if neccessary. If in doubt cook longer
• Remove bay leaf and thyme sprig (if using). Traditionally served with home-made chips and mayonaise but also good with roast potatoes and vegetables or a side salad.