Belgian Beef Stew With Beer

• 1 kg Beef stew meat
• 10 grams Butter
• 2 large onions
• 1 pints Dark beer, preferably dark Trappist beer
• 2 tbsp Syrup of Liege
• 1 bunch Fresh thyme
• 1 Clove
• 2 Leafs of laurels
• 1 slice Brown bread
• 2 tbsp Mustard
• 1 dash Vinegar
• 1 Pepper
• 1 Salt

1. Peal the onions and cut them in pieces.
2. Don't cut them too small ...
3. Heat a big pot and melt the butter.
4. Stew the onions on a medium fire.
5. Make sure the onions don't become brown
6. Heat a pan on a medium fire and melt a knob of butter
7. Scorch the meat in the pan until it has a golden brown color.
8. Season the meat with pepper and salt.
9. put the meat in the pot with the onions and stir them
10. Keep the pan where u cooked the meat hot and pour the beer in it.
11. Stir the baked leftovers while we wait till the beer is boiling (deglazing)
12. When the beer boils, pour it in the pot with meat and onions
13. Tie the laurels and thyme with a rope and let it stew in the pot
14. Add the clove and syrup of liege
15. Spread a lot of mustard on the slice of dark bread.
16. Put the slice in the pot, with the mustard-side down
17. Leave the stew simmer for 1h30 minutes to 3 hours on a low heat.
18. Don't put the lid on the pot.
19. Stir from time to time
20. When the sauce has the required density, u can put the lid on the pot
21. Don't forget to add pepper and salt to taste

meat, butter, onions, beer, syrup, thyme, clove, laurels, brown bread, mustard, vinegar, pepper, salt

Taken from cookpad.com/us/recipes/357302-belgian-beef-stew-with-beer (may not work)