Flemish Beef Stew, but not exactly.

Not exactly, because I didn't use beer and I used beef shin instead of stewing steak.
Why ? Well it's what I still had in the freezer and I love to suck the bone marrow - do I need to blush?

Ingredients

• 1 kg beef suitable for stewing (I had 3 cuts of shin)
• 1/2 tbsp flour
• 3 onions, sliced
• 2 cloves of garlic, finely chopped
• vegetable oil and a knob of butter
• a couple of sprigs of thyme
• 1 bayleaf
• 500 ml beef stock (can be from a stock cube - I used Kallo organic)
• 1 tbsp white vinegar
• 1 tbsp dark brown sugar
• 2 slices of stale bread, smeared with Dijon mustard
• handful of raisins
• a splash of shoyu

Preparation

• Dust the meat with the flour.
• Heat the oil and butter and brown the meat.

• Take the meat out and set aside.
• Then sautee the onions and garlic.
• Bring the meat back to the pan and add the thyme and bay.
• Pour over the stock, the vinegar and sugar.
• Put the slices of bread on top and cover.

• Leave to simmer on the hob or (if you have a casserole type dish, put it in the oven - 170°C) until meat is coming off the bone and is tender.
• The bread should have disolved somewhat, stir it through properly. It helps to thicken the sauce
• Add the raisins near the end of the cooking time and the splash of soy sauce.
• Season to taste with black pepper and salt (if necessary)

I'll tell you this, if you have a good quality beer in the house, please do make use of it in this stew. It will taste devine.

Thank you again for visiting. Don't be a stranger and come again.
Patricia xxx...x