Dining Car

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

500 g meat in roughly chopped pieces

butter

2 onions, chopped

2 clove garlic, chopped or minced, as you prefer

2 chimay bleu or other dark belgium beer

1 tablespoon apple cider vinegar

3 tablespoon Mustard

1 tablespoon flour

2 tablespoon cassonade sugar (or brown sugar)

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.