Deryn's Belgian Beef Stew (Carbonnade Flamande)

The Belgians drink on average 84 litres of beer each per year. That doesn't include the beer in their stew, one of their national dishes. They are also famous for chocolate, waffles and moules-frites. This stew is rightly famous, just right for Autumn and Winter. Don't forget it needs skinny fries and more beer. Enjoy! INGREDIENTS:

• 1.25 kg stewing beef cut into cubes
• 2 Bottles of beer, prefer sour Belgian beer but ruby ale or dark beer will do
• 4 slices diced bacon or pancetta
• 3 medium onions sliced
• 3 cloves of garlic
• 2 tbsp olive oil
• 3 tbsp flour
• 400ml beef stock
• 2 bay leaves
• 4 sprigs of fresh thyme
• 1 tbsp soft dark brown sugar
• 1 tbsp grain mustard
• salt and pepper
• chopped parsley

METHOD: 1. Marinate the beef overnight in the beer, with the garlic, bay leaves, and a pinch of salt. 2. Drain the beef and reserve the marinade. Pat beef dry with paper towels. 3. Fry the beef in a casserole pan in hot oil until golden brown on all sides. Remove from pan. 4. Fry bacon til golden and crisp and remove. place aside with the beef. 5. Add the onions to the pan with a pinch of salt and fry slowly until caramelized. Add the flour and cook for 2 minutes. Add the beef stock, scraping the pan to incorporate all the bits stuck on the bottom and then add the marinade, the beef and bacon and the thyme. 6. Cook for 1 1/2 hours 7. Add the brown sugar, mustard, pepper to taste and parsley, cook for another 1/2 hour. 8. Serve with more fresh parsley