Stoofvlees (Belgian Beef Stew)

• 750 g stewing beef
• 750 ml brown beer
• 2 slices peperkoek or 2 slices bread
• 1 tablespoon mustard
• 2 tablespoons brown sugar
• 50 g chocolate
• 1 onion, chopped
• 1 bay leaf
• 1 tablespoon margarine or 1 tablespoon butter
• salt
• pepper

1. Glaze the onion in margarine in a large skillet.
2. Add the beef and cook until it has browned.
3. Add all of the beer, the beef, the chocolate and the bay leaf.
4. Spread the mustard onto the slices of peperkoek or bread and place in top of the meat.
5. Add salt and pepper to your taste.
6. Leave to cook on low heat for at least 1 1/2 hours, but the longer it cooks the better it tastes, stir from time to time preventing it to burn. The sauce should have a pretty thick consistency.
7. The leftovers of this recipe can be frozen or the recipe can easily be doubled.
8. Enjoy!

stewing beef, brown beer, peperkoek, mustard, brown sugar, chocolate, onion, bay leaf, margarine, salt, pepper

Taken from www.food.com/recipe/stoofvlees-belgian-beef-stew-132457 (may not work)