Carbonade flamande

Method

1. 1 Pat dry the diced beef, sear it in butter until evenly browned, then remove from the pan.
2. 2 Sauté the thinly sliced onions with sugar in the same pan for 12 minutes until they turn golden brown.
3. 3 Return the meat, pour in the dark beer and vinegar, and add the bay leaves.
4. 4 Spread Dijon mustard on a slice of bread and place it on top of the pot.
5. 5 Simmer over low heat for 2 hours, stirring in the bread slices until the sauce thickens, then season at the end.

With an appliance

• Pressure cooker 1 hr 30 min

  Replace step 5: simmer the beef with beer under high pressure for 35 minutes, then release the pressure naturally for 15 minutes; open the lid, stir in the bread slices, and simmer for 8 minutes until the sauce thickens.