Carbonnade - Belgian Stoofvlees

Step 1: Cut the beef into 1 inch cubes and set aside. Mince onions and dice bacon into large pieces.

Step 2: Melt the butter and sauté the onions for 10 minutes covered at low heat. Add the bacon then increase the heat slightly. Stir regularly but keep covered. After 10 minutes, use a slotted spoon transfer the mixture to a dish, but keep the liquid in the pan.

Step 3: Increase to maximum heat then sauté the meat in the uncovered pan. Stir regularly. The meat should be browned on all sides. Remove the pan from the heat and scoop the meat into a dish, reserving the juices in the pan.

Step 4: Dissolve brown sugar in the remaining liquid and place over medium heat until reduced by half. Once reduced, turn the heat to low and add the bacon and onion mixture then the meat and stir. Add the bouquet garni and cover with the beer. Add a little salt to taste.

Step 5: Spread the gingerbread with a bit of mustard and gently place the slices over the meat mixture. Simmer, covered, for 3 hours WITHOUT STIRRING, until the gingerbread is melted.

Step 6: If after three hours, the juice is too liquid, uncover the pot and continue to simmer until it reaches a gravy-like consistency.