Flemish stew with cider

Ingredients:
1.2 kg beef (preferably chuck) cut into pieces
75 cl of raw cider
3 onions
1 beef stock cube
Hot mustard
Flour
Brown Vergeoise
50 grams of butter
Cider vinegar
1 bouquet garni
1 clove
Cinnamon
Gingerbread
2 carrots
Salt pepper

Realization:
Heat the butter in a casserole dish and brown the meat over high heat.
Salt and pepper.
Stir and mix.
Remove the meat from the casserole and set aside.
Prepare beef broth.
Slice the onions, sweat them for 10 minutes, in the same casserole dish.
Reduce the heat and add the vergeoise.
Mix and continue cooking for a few minutes until the mixture caramelizes.
Deglaze with 1 tablespoon of vinegar off the heat.
Return the casserole to the heat and place the meat in it with the bouquet garni.
Brush 2 slices of gingerbread with mustard, and place them on the meat.
Add the carrot slices.
Add 50 centimeters of cider and 30 centimeters of beef broth; the liquids should completely cover the meat, add a little broth if necessary.
Add the cloves and a pinch of cinnamon.
Mix and adjust the seasoning.
Cover and simmer over very low heat for 2 or 3 hours.
After 1h30 of cooking, remove the bouquet garni and check that the dish remains permanently wet. Add a little broth or cider if necessary.

Tip: Serve Flemish Cider Carbonnade with fries, fresh pasta, or mashed potatoes, and a green salad.