Stoofvlees

Cut the onion into slices and chop the garlic and chilly. Also, cut the meat into bite-size cubes.

In a large, heavy pan with a lid, heat some oil and add the onions, garlic, and chilli until the onions start to soften.

Add the meat cubes and stirfry them until they are nicely browned all around.

Pour in the beer and add the cane sugar, clove, bay leaves, thyme twigs, and peppercorns and give it a good stir. Cover the saucepan with the lid and let the stew simmer over low to medium heat for one and a half hours.

Spread the bread slices with mustard and also add them to the stew. The bread will help to thicken the gravy. Continue to cook for another 30 minutes.

While the stew is simmering on the stove, peel the potatoes and cut lengthwise into chips at least 1 cm thick and rinse in cold water. Dab dry with kitchen paper.

Heat the frying oil in the fryer at 130 ° C. If you use a pan, I recommend a cooking thermometer.

Carefully put half of the chips in the hot oil and fry for 10 minutes until well done but not browned. Then remove and drain on a kitchen paper and set aside. Repeat the process with the remaining chips.

Once the stew is almost done, heat the fryer to 180 ° C. Fry the chips for another 4–5 minutes until golden brown and crispy. Drain the chips on a kitchen paper.

Serve | Pile some chips onto the plate and spoon the stew with gravy over the crunchy chips and serve immediately. Needless to say, a nice cool Belgian beer is the best drink to accomplish the stew.