How to make
Cut the beef into large pieces and roll it in 1 2/3 tbsp of olive oil, black pepper and a pinch of salt. Leave it to relax at room temperature.
Finely chop the onion and fry it in the remaining olive oil and butter over low heat until it softens.
Meanwhile, heat a skillet with a little fat over high heat. Seal the beef bites until they aquire a golden color and add the vinegar. Stir well to mix the meat juices with the vinegar.
When the onion has softened, add the flour, increase the heat and fry for a minute. Add the meat and bread (crushed or diced - it will soak and disintegrate during cooking anyway) and stir for another minute, then pour the beer and cook under a lid for 20 minutes over medium heat.
Cut the carrot into circles and add it in the dish. Add all of the spices as well as the mustard and a little more black pepper. If you want more sauce, you can add a little water. Now it is time to add the tomato puree, if you like (but it is not present in the original recipe). Stew again for 1 hour or until the meat becomes very tender. The lid of the pot should be tightly closed and occasionally stir, so that it doesn't burn.
Serve the Belgian Stewed Beef hot, sprinkled with fresh parsley and garnished with french fries if you like.
This is also the traditional way it is served, but I emphasize on the dish itself for this stewed beef, because everyone knows how to cook potatoes.
Aromatic and incredibly tasty!
