Grandmother's stew

Name: grandmother's stew
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram skimmed bovine rag; 100 gram butter; 2 onion; 1 tablespoon Brown sugar; 2 tablespoon flour; 700 milliliters beef broth; 300 milliliters Red wine; 300 milliliters dark beer; 3 laurel leaf; 4 clove; 2 cut bread; mustard

Ingredients

Directions

Sprinkle the meat with salt and pepper. Heat the butter in a frying pan and fry the meat brown on both sides. Remove the meat from the pan.
Fry the onion in the shortening for 2-3 minutes. Add the caster sugar and the flour and stir. Bake for 1 minute.
Put the beef back in the pan and pour the stock and wine over it. Add the bay leaves with the cloves inserted. Bring everything to the boil and then cover for about 1 hour at a low setting.
Spread the slices of bread thickly with mustard and place them on the meat with the buttered side. Cook for another hour and then scrape the meat and bread together so that the gravy binds. Stew for another 30 minutes, until the meat is tender.
Remove the bay leaves and cloves. Tasty with boiled potatoes or puree, red cabbage and apple compote.