Carbonade Flamande

Brown the beef cubes well in batches and set them aside.

Cook the onions slowly until golden and sweet.

Return beef to the pot with ale, stock, thyme, bay, brown sugar, vinegar, salt, and pepper.

Spread mustard on a slice of bread or stir it directly into the stew, then braise until the beef is tender.

Reduce the sauce until glossy and serve with fries or bread.