DiningCar

This is a traditional meat stew in Belgium, best served with belgian fries, but other potato preparations work too.

2 tablespoon cassonade sugar (or brown sugar)

1 tablespoon flour

3 tablespoon Mustard

1 tablespoon apple cider vinegar

2 chimay bleu or other dark belgium beer

2 clove garlic, chopped or minced, as you prefer

2 onions, chopped

butter

500 g meat in roughly chopped pieces

With enough butter to cover the pan, seal the meat in high heat until golden, reserve the meat
Add the onion in medium-low heat and fry until starting to caramelize (might need more butter)
Add the flour, vinegar, mustard, beers, garlic, mix well and let it boil
Add cassonade and mix well
Put back the meat and reduce the heat to a slow simmer, let it cook for ~2h.