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Peel the onion and chop them into pieces.
Heat a large stew pot and melt a knob of butter. Stew the onions. Don’t let them brown too much.
Heat a frying pan and melt a knob of butter.
Sear the pieces of meat in the frying pan until they have a golden brown tan. Season the meat with pepper and salt.
Put the pieces of meat in the stew pot with the onions and pour the beer in the frying pan. Stir into the pan so all the sticky goodness comes loose.
When the beer is boiling, pour it into the stew pot.
Tie a few bay leaves and a few tigs of thyme together and let it stew in the stew pot. Add also the clove and the apple-pear syrup.
Spread the brown bread generously with (strong) mustard. Put the bread in the pot, with the buttered side down.
Let the beef stew simmer one and a half to three hours on a low heat. The lid isn’t necessary. Stir occasionally in the pot and check in between if the meat is sufficiently cooked.
Only when the stew sauce has the desired thickness, remove the bread and the bouquet garni and place the lid on the stew.
Finish the beef stew with a little bit of vinegar and pepper and salt as you like.