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• Flemish (beef) stew:

• A

• 'Vlaamse stoverij'
• with Bertinchamps
• Serves 4

INGREDIENTS:

• * 1kg beef cut into pieces in about 2cm each.
• >> (neck, chest or shoulder)
• * 3 onions
• * 2 bottles of Bertinchamps brown
• * 2 slices of bread
• * 2 tablepoons mustard
• * 2 tablespoons flour
• * 2 beef stock cubes
• * 3 leaves laurel
• * Fresh thyme
• * peper from the mill & salt to taste
• * Unsalted butter (preference) or olive oil

• Pot roast is meat (beef) that has been cooked over a low heat for a long time to make it tender.
• When making a stew use meat from the neck, chest or shoulder.
• Cut the meat into pieces aprox 2cm.
• Peel the onions and cut them into pieces (no need to be small, they will melt away).
• In a cooking pot add some butter and add the onions, let the onion simmer for 10 minutes or untill golden brown.
• In a frying pan add some butter (or olive oil) and fry the meat untill it's golden brown on all sides.
• Season with pepper and salt.
• Don't add too much at once to the pan, better to bake in batches.
• Add the meat to the onions and let it simmer for a few minutes.
• When all the meat has been baked, add a bottle of beer to the frying pan to loosen the meat residues.
• Sprinkle over the flour and stir, add the beer,thyme, stock cubes and laurel.
• Spread the mustard on the two slices of bread and add those to the stew.
• Put a lid on but don't keep it fully covered, place the lid on the cooking pot at an angle.
• Bring to a boil but don't let it cook, it should simmer gently on a low heat at least for 1,5 hour.
• Never let it really boil, that will make your meat tough, it should be simmering gently!

• Check when the meat is tender, if not , let it simmer some more, all depends on the type of meat and the size.

• Serve with Belgian fries and mayonnaise, in Belgium we often serve it with raw chicory.
• (chicory sliced ​​and mixed with mayonnaise)
• Make your own mayonnaise, it's so easy and much better!

Don't ever remove the fat, it will add so much taste to your stew!

TOOLS NEEDED:

1. Frying pan
2. Cooking pot
3. Patience

TIPS & TRICKS:

1. Use a strong kind of mustard (Dijon mustard), i used Tierenteyn mustard from Ghent.
2. You can also use another dark beer but keep in mind, the better the beer, the better the stew!
3. How to : Belgian fries