Flemish beef stew

Ingredients for 4 servings:

• 750 g lean roast beef, trimmed of fat and tendons, diced approx. 2.5 cm, or beef goulash
• 2 tbsp flour
• 3 tbsp vegetable oil
• 250 g onion(s), peeled and sliced
• 2 garlic cloves
• 1 tbsp sugar, dark brown
• 450 ml beer, dark
• 1 cube of beef broth, crumbled
• 1 tbsp vinegar (red wine)
• 1 tbsp mustard (Dijon)
• 1 pinch of clove powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A classic, hearty dish from the Benelux countries with a thick, aromatic sauce that goes well with buttered noodles or mashed potatoes.

Dust the beef with the flour. Heat the oil in a heatproof casserole dish, add the beef cubes, and cook over moderate heat for 3 to 4 minutes. Turn once or twice until browned on all sides. Remove with a slotted spoon and set aside. Add the onions and garlic to the casserole dish and cook for 5 minutes, until translucent and lightly browned. Add the sugar and cook for another minute. Mix the beer, stock cube, vinegar, and mustard and pour into the casserole dish. Stir and bring to a boil. Return the meat to the casserole dish, add the cloves, salt, and pepper. Cover and cook in an oven preheated to 150°C (gas mark 2) for about 3 hours, until tender. Serve in the casserole dish with buttered pasta and broccoli.