Flour, salt and pepper to coat beef
2 pounds boneless chuck in 2 by 3 chunks
1/4 pound lean bacon thickly sliced and cut in chunks
2 tablespoons butter
3 large onions, thinly sliced
1 teaspoon sugar
1 tablespoon Dijon mustard
1 bay leaf
1 half bottle (350 ml) of Moinette Brune or Witkap Dubbel
Yields: 4 servings
Combine flour, salt and pepper, and dredge the beef in the mixture. Cook bacon in a skillet. Transfer bacon to a casserole dish and pour off all but 2 tablespoons of the fat. Add butter.
Brown onion in fat and transfer it to the casserole dish.
Brown the meat on all sides with mustard and add it to the casserole dish, together with bay leaf, thyme and Moinette Brune or Witkap Dubbel beer. Simmer covered over low heat until the meat is tender – about 45 minutes to 1 hour. Serve hot, with plain boiled root vegetables and the beer.