1 teaspoon beef stock Bouillon Herkules
600 g stew meat
handful of pearl onions
1 slice white or brown bread
2 tablespoons mustard
2 tablespoons butter
3 tablespoons flour
1 bottle local beer of your choice
2 bay leaves
pepper and salt
1 tablespoon agave syrup or syrup of Liège
Melt the butter in a sauce pan over medium heat.
Season the stew with pepper and salt before cooking. Sprinkle with flour and continue browning.
Once browned add the pearl onions until slightly coloured.
Deglaze the pan with beer.
Add the stock, the bay leaves, the thyme and syrup. Give the stew and bring it to simmer.
If the beer is not covering all the ingredients add some extra water.
Spread the mustard on the slice of bread and place the slice on top of the stew (mustard side down).
Cover the pot and let the stew simmer for 1,5 to 2 hrs over low heat.
Stir regularly to prevent burning.
Let the stew cool a little before serving.
Delicious with fries and apple sauce!