3 lb/1,5 kg chuck or bottom round
1/3 lb/120 g salt pork
5 large onions, sliced
4 tablespoons butter
1 pint /5 dl Gueuze
1 cup / 2.5 dl beef stock
1 garlic clove, crushed
1 tablespoon vinegar
1 teaspoon sugar
1 teaspoon thyme
1 bay leaf
Render half of salt pork. Cut beef into 2 inch/ 5 cm chunks and brown in pork fat.
Saute onions in butter until transparent and lightly colored.
Combine in a 4 quart casserole. Pour liquid from meat into a measuring cup.
Remove the grease, then add enough beef stock to make one cup/2,5 dl.
Render the balance of the salt pork and add flour to make a roux.
Add stock and drippings and whisk and bring to a boil.
Add beer and bring to a boil again.
When the mixture is thick and smooth, add the garlic, vinegar, sugar, thyme, and bay leaf.
Pour it over the meat and onion mixture and add salt and pepper.
Bring to a boil, then transfer it to a heavy covered casserole and bake it for two hours at 325°F/160°C.
Before serving, sprinkle heavily with chopped parsley.
Serve with plain boiled potatoes.