Flemish Beef Stew (Carbonnade Flamande)

Melt butter in a large casserole dish. Brown meat on each side and reserve.

Fry sliced onions in dish. Add meat. Spread flour and coat meat. Add red beer, bouquet garni, salt, pepper and garlic. Cover (mandatory) and cook for 2 hours over low heat.

Crumble gingerbread. Add to casserole dish with Dijon mustard and brown sugar. Cook for another hour.

Serve with fresh pasta or French fries. Personally, I like it more with fresh pasta but this is your choice to make.

Note: The gingerbread used in this recipe is sliced from a loaf cake or quick bread, not the typical gingerbread cookies more common in the United States.