Flemish beef and beer stew

Ingredients

• 1 kg of beef (typically from the chuck or shoulder) or pork for braising
• 3 onions
• 50 g of bacon or butter
• One-third of a liter of dark beer
• 2 tablespoons of dark brown sugar
• thyme
• laurel
• salt and pepper
• 50 g of flour
• 100 g of honey gingerbread
• mustard

Cut the meat into large chunks.

Coat the pieces of meat with flour.

Melt the butter in a saucepan or frying pan. Dredge the meat pieces in flour.

Add the chopped onions, thyme, bay leaf (in a bouquet garni), salt, and pepper.

Cover with beer (you can use more than 1/3 of a liter if you let it simmer for longer) and sugar; ideally, light brown sugar.

Cover the pot, place it over low heat, and cook for another hour and a half. If you have the time, feel free to let it simmer over low heat for longer.

Add 100g of gingerbread, spread with mustard, and crumble it to thicken the sauce. You can also extend it with water or beer, if desired.

Serve the Flemish beef and beer stew with French fries or steamed potato wedges.