Beef Carbonnade a la Flamande

Method

1. Cut the meat into pieces, taking care to remove excess fat and tough pieces.
2. In a casserole dish, sauté the meat in a tablespoon of oil over moderate heat. It is not necessary to cook the meat, just sear it.
3. Remove the meat from the casserole, then let the butter melt there.
4. Add the sliced ​​onions. Let them sweat, stirring them from time to time, until they turn golden brown. At this time add the sugar.
5. Add salt & pepper – You can add a small glass of water to cook the onions well. When the water has evaporated, add the meat and its juices.
6. Add a tablespoon of flour to the meat, then mix well. The amount of flour depends on the desired consistency; liquidy or creamy. (A rough guide is a tablespoon for a thicker sauce.)
7. Add the beer. Ensuring the meat is covered.
8. Spread the gingerbread slices with mustard and add to the casserole dish to dissolve.
9. Bring to boil then reduce the temperature to a low simmer. Season with additional salt and pepper.
10. Close with the lid and leave for 2h30 if you prepare the dish the day before (to develop more flavour and cook again before serving) or 3h30-4h if you wish to serve this dish the same day.
11. Remove the lid during the last half hour, which will remove a little water from the sauce, if needed.
12. If the dish was cooked for 2.5 hours the day before, the next day, return to low heat for 1 hour.
13. Stir this dish every 20 or 30 minutes throughout cooking.