Beef stew (Rundsstoofvlees)

Fry the meat nicely brown in butter and season with salt and pepper

Cut the onions into half rings and fry until nicely browned

Deglaze the pan with the Grimbergen double in each case

Put the meat and onions together with the beer in a large cooking pot and set just below (if necessary, add a little water or brown stock)

Spread the gingerbread with mustard and put on the meat

Let it cook under cover until the meat almost falls apart

Finish with brown sugar, pepper, salt and bind with a little brown roux

Serve with fresh fries and salad

2 kg graft
2 large onions
Bay leaf
Pepper and salt
Grimbergen Double Ambrée
Mustard
Gingerbread
Brown sugar
Brown roux