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Belgian Beef Stew

Reviewed: Sep. 10, 2010
For a real Belgian stew, add some essential herbs and spices: cloves, bay laurel leaves and a thyme sprig. Also we don't put flour, but a slice or two of dark bread, spread with mustard to thicken the sauce. Don't put lemon either, nor bacon. And per kilo of meat, you need two really large onions. And the most important, we serve it with French fries, essential. Bake the fries twice to make them less greasy and more crispy. Enjoy!
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