Preparation time: 20 minutes
Cooking time: 3 hours
This is a classic dish from Belgium, and is also well-known in northern France.
There are few differences between the Belgian and French versions, though in northern France a little brown sugar usually replaces the white. In Belgium the onions are sprinkled with a little flour.… just the sort of subtle differences to be found in the cuisine of any country.
- In a Dutch oven or large saucepan, melt the butter; add the beef and brown on both sides; remove the meat from the pan;
- add the onions to the butter in the pan and let them brown lightly; sprinkle with white or brown sugar; let caramelize;
- add the beer; bring to the boil, stirring constantly;
- add the meat, thyme, bay leaf, parsley, sugar and vinegar; season with salt and pepper; cover and let simmer 45 minutes;
- spread the two slices of bread with a generous layer of mustard; place on top of the meat; continue cooking over low heat for another 90 minutes.
French cooks sometimes add small pearl onions and carrots and potatoes to their stew.
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