Belgian Stoofvlees

• 2 whole Onions
• 4 whole Carrots
• 1 teaspoon Butter
• 1 pound, 1-2/3 ounces, weight Beef, Stew Meat, Cubed
• 1 Tablespoon Flour
• 1 cup Water
• 1 bottle Brown Beer, 12 Ounce Bottle
• 2 leaves Laurel
• 1 sprig Thyme
• 1 bunch Parsley
• 1 piece Bread
• 1 Tablespoon Mustard
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Balsamic Vinegar

1. Dice the onion and carrots. Heat butter in large pot. Saute onion and carrot for couple of minutes. Remove veggies from pot, and set them aside. In the same pot, fry meat over high heat until brown on all sides. Add flour and stir to make sure the meat is well covered.
2. Turn heat lower, add veggies, water, beer, and chopped herbs. Season with pepper and salt. Leave it for about 1 1/2 hours on low heat.
3. At that point, add the piece of bread coated with the mustard, the sugar and the vinegar and leave again for about 1/2 hour.
4. Taste, season some more if necessary. If sauce is too thick add some cornmeal dissolved in water.
5. Serve with fries, rice or bread. It's even better the next day and it freezes very well.

onions, carrots, butter, weight beef, flour, water, brown beer, thyme, parsley, bread, mustard, brown sugar, balsamic vinegar

Taken from tastykitchen.com/recipes/soups/belgian-stoofvlees/ (may not work)