Stoofvlees

Chef Suz in Bekond's Note:

All good Belgiums learn to cook with beer. Its the national drink. This dish is a slow cooker for cold winter days. The meat is so tender it melts in your mouth.

• Total Time: 3 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 3

• 1 lb stewing beef
• 1 lb pork stew meat
• 3 large onions
• 1 (8 ounce) can dark beer (if you have problems buying dark beer, use the darkest possible and add 1 tablespoon brown sugar)
• 3 slices of darkbread or 3 slices whole wheat bread or 3 slices seven-grain bread
• 2 tablespoons sugar
• 1 tablespoon butter
• hot mustard

Directions:

1. Brown beef and pork in olive oil plus one tablespoon of butter.
2. Remove meat.
3. Drop onions and sugar into meat drippings and saute till tender.
4. Add meat back to onions and fill pan with 5 cups of water.
5. Add beer.
6. Spread a thick layer of mustard on each slice of bread and lay on top.
7. of meat and sauce.
8. Cook with a lid on top of stove for 2 hours.
9. Stew mixture should cook just at the boiling point.
10. Remove lid and continue to cook till liquid has reduced to half and meat is tender.
11. Bread should have disolved into sauce.
12. Thicken with 2 tablespoons of cornstarch and 2 tablespoons of water.
13. Serve with potatoes, rice, or Belgium (french) fries.