Belgian Beef Stew

A heart beery beefy hotpot

Ingredients:

Shin of beef

Onion

Duck fat

Belgian beer (Kwak or similar)

Carrots

Mushrooms

Redcurrant jelly, or jam

Red wine vinegar

Method:

Coat the shin of beef chunks in flour, salt and pepper. Brown it in duck fat (or equally life-threatening lard) in a separate pan. Move to the casserole. Brown the sliced onion in fat. Add a whole bottle of beer. Put it in the oven for 1 hour.

Chop the carrots into chunks. Add them and halved 'shrooms to the stew. After another hour, mix the jelly/jam with the red wine vinegar and to the stew for some beautiful sweet and sour flavours.

Return to oven for 10 minutes. Beef should be very tender, but still whole. Serve with warm bread.