Ingredients:
- 2 onions
- 2 cloves of garlic
- 800 grams of beefsteak
- salt
- freshly ground pepper
- flour
- 20-30 grams of butter
- 1 bay leaf
- 2 twigs of thyme
- 1 stock cube (beef)
- 3 cloves
- grated nutmeg (less than half a teaspoon)
- 1 bottle of trappist double (maybe get a 2nd in case the stew gets too thick)
- 1 slice of ontbijtkoek
- dijon mustard
- hand full of mushrooms
- fries
Method:
- Preheat your oven at 160°C (320° F).
- Peel and dice the onions and garlic.Cut your meat into ± 4-5 cm cubes (1,5-2 inches), dust with salt, pepper and some flour.
- Heat your butter in a big, oven-safe pan, fry the meat ‘till it’s nicely browned but not done.
- Add the sliced onions and garlic for about 2 minutes.
- Add the bay leaf, thyme, stock cube, cloves and slightly less than half a teaspoon of nutmeg.
- Muck in a bottle of trappist double, and then let the dish stew in the oven for ± 1,5 hours, uncovered.
- After the 1,5 hours, add the slice of ontbijtkoek on which you spread a royal layer of mustard.
- Put back in the oven for another ± 1,5 hours, where you might want to put the lid on if the meat starts turning too brown, or the sauce just up and vanishes on you.
- Then, 30-40 min before serving, add your mushrooms in slices (or half slices if they’re big).
- Add some extra beer if the stew looks like it’s getting too solid.
Serve with fries, and if you’re feeling healthy, a simple salad.