Serves: 6 as main course
FlexiPoints: 9

Suggested wine: I would say go for beer, possibly the same used in the dish. Otherwise, most good red wines would do here such as a chateneuf-de-pape or a Taurasi.
Special equipment: none

Difficulty: Easy
Time: 3 hours

Ingredients:
1 Kg cubed stew beef
2 large white onions
2 bottles of dark Leffe beer
80g butter
1 slice of white bread
4 bay leaves
2 thyme sprigs
Dijon Mustard, sugar, salt and pepper to taste

Ingredient replacement:
Dark Leffe -> your favorite dark beer ... possibly Belgian

Ingredient note: none.

How-to:
1. Finely slice the onion and spread some mustard on the bread slice.
2. Sauté the onions in a pot with the butter on medium-low temperature till soft and translucent. Keep warm on low heat.
3. Brown the meat in another pan and add it to the onion. Sauté all together on medium heat adding some sugar until the onions have somewhat caramelized (4’-5’)
4. Add the herbs and the beer. Season with salt and pepper. Place the bread with mustard on top. Let simmer on medium heat with the lid on till the meat turns extremely tender and the bread is fully dissolved (about 2 hours). Stir occasionally and check seasoning at towards the end.
5. The dish is traditionally served warm with french fries or boiled potatoes