I am from Flanders and have been making this stew for 30 years. the recipe is simple: 2 onions, 2 lobs of stew meat, pungent mustard, dark abbey beer. Glaze onions, rub meat with mustard and sear. poor beer over meat and onions, add a few bay leaves, salt, pepper and thyme. Bring to a boil reduce heat and cook for minimum 3 hours to get the right flavor. You cannot make this in 45 minutes. The meat will be tough. Carrots and mushrooms don't mix well with beer and mustard. They give a rancid flavor and should be cooked separately. The best way to serve is with Belgian fries, mashed potatoes, boiled potatoes or bread. Best sides: fresh apple sauce, green beans or a simple tomato and cucumber salad. Keep it simple and cook it long!