Flemish Carbonnade

• 1 12 kg lean beef steaks, fat removed and cubed
• 4 bay leaves
• 4 large onions, diced
• 3 teaspoons stoofvlees seasoning
• 2 (330 ml) bottles dark beer
• 1 teaspoon prepared mustard
• 2 teaspoons brown sugar
• 3 tablespoons butter
• olive oil
• fresh ground black pepper, to taste

1. Pour a little oil in the bottom of a large, heavy-bottomed saucepan and add the butter.
2. When melted, add half of the meat, pepper and a third of the seasoning mix.
3. Brown well and remove from the pot.
4. Repeat with the rest of the beef.
5. When browned, add in the first batch of meat and the onions.
6. When the onions have wilted, add the bay leaves, mustard and remaining seasoning.
7. Mix well.
8. When this has cooked for about 5 minutes, add in the beer and sugar.
9. Bring to a simmer and cover.
10. Cook for about 1-1/2 hours or until beef is tender.
11. Add more liquid as needed.
12. Before serving, bring back to the boil and if desired, thicken with flour.
13. Serve with french fries.

lean beef, bay leaves, onions, stoofvlees seasoning, mustard, brown sugar, butter, olive oil, fresh ground black pepper

Taken from www.food.com/recipe/flemish-carbonnade-171179 (may not work)