Method:

• Color the meat in a skillet on all sides and season with pepper and salt

• Add some beer to the meat and transfer it in a cooking pot

• Repeat until all meat is colored and deglazed

• Brown the onion with some brown sugar and add to the meat.

• Top off the cooking pot with water until all meat is under (make sure to add all beer first)

• Between the slices of bread, put one spoon of mustard on each slice 

• stick the slices together

• Cut the bread in cubes and add to the stew, mixing it with the meat

• Add the bay leaves and allow the stew to simmer for at least 4 to 5 hours

• Add some beef stock paste if the sauce doesn’t really have a full flavor (depends a bit upon the meat used and personal taste)

• Allow the stew to rest overnight

• On day two, take out the meat from the sauce and check whether the sauce has a good thickness (it should really stick to the meat without getting too chunky)

• If necessary, thicken with some corn starch, then add the meat, ten minutes prior to serving.