Guinness beef stew

Ingredients :

750g of stewing beef in large cubes
olive oil
3 onions, thinly chopped
1 garlic clove, minced
2 tsp brown sugar
2 tsp flour
600 ml of Guinness
1 tsp red wine vinegar
1 bay leaf
1 pinch of thyme
1 pinch of ground nutmeg
salt and pepper
3/4 slices of tender gingerbread
strong Dijon mustard

Recipe :

1) Fry the beef in olive oïl in a pan till each side gets brown. Transfer the beef in a large pot.

2) Use the same pan and cook the chopped onions till they get slightly brown. Add the sugar and minced garlic clove. Continue to cook for 2 minutes. Add the flour, stir with the onions and cook for 2 minutes.

3) Add half the Guinness and bring to boil. Lower the temperature and gently cook & stir for 5 minutes. Pour the content of the pan into the pot. Heat on mild temperature.

4) Add the second half of the Guinness, bay leaf, vinagre, thyme, nutmeg, salt and pepper. Spead a thick layer of mustard on the gingerbread. Gently drop on the stew, mustard facing up.

5) Cover the pot and simmer for at least 2 hours. It's always better when it's reheated and eaten the next day.

We call it 'carbonnades flamandes' and serve it with mash or chips. Any kind of brown beer would make a good stew. I simply think it goes well with Guinness. Gingerbread brings some sweetness. Replace it by dried plain bread if you prefer. Mustard adds some kick to the sauce.

Soft gingerbread looks like this