Steps
- Melt ¼ cup of butter in a Dutch oven over low heat. Add 2 chopped onions, cover, and cook for 10 minutes.
- Add 115g of diced bacon, raise to medium heat, and cook covered for 10 minutes, stirring. Remove the onion and bacon, leaving the juices.
- Cut 1.125kg of stewing beef into 1in / 2.5cm cubes. Brown over high heat, uncovered, then remove the beef.
- Stir 2 tablespoons of brown sugar into the pan juices and reduce by half. Lower the heat and return the beef, onions, and bacon.
- Add 1 bouquet garni of thyme, bay, and rosemary and 4 cups of dark Belgian beer. Season with salt.
- Spread 4 slices of gingerbread with 2 tablespoons of mustard and lay over the stew. Cover and simmer gently for 3 hours, until tender, stirring only once the bread dissolves.
- Remove the bouquet garni. Uncover and reduce the sauce if needed, then adjust the salt.