beef stew with Belgian Trappist beer

Stew the coarsely chopped onions in a pot over a medium heat. Coat the stew meat with flour. Sear the pieces of meat in a pan with butter until they are golden brown. Season with pepper and salt. Put the meat in the casserole with the onions. Add cloves, bay leaf, thyme, sultanas, tomato concentrate and the Liège pear syrup. Generously spread a slice of bread without the crust with (sharp) mustard. Place the slice of bread in the casserole. Submerge the meat in brown Trappist beer and veal stock. Let it simmer for one and a half to two hours on medium heat. There is no need to put the lid on the pot. As soon as the stew sauce has the desired thickness, then place the lid on it. Finish off with a small dash of balsamic vinegar if desired and stir everything well before serving. This should be accompanied, of course, by Belgian fries and a good dollop of mayonnaise.