Hachee stew

Last weekend I made another lovely stew again. This time it was hachee. A beef and onion stew. Ingredients: • 700 gram beef • 4 large white onions • 1 bottle/can dark beer • 250 ml beef stock • 2 tbsp flour • 3 tbsp vinegar • 3 bay leaves • 4 gloves • 1 tbsp apple syrup • salt and pepper • 3 garlic cloves • 1. Start with cutting your onions and garlic. Slice your beef into large chunks and coat them in flour. 2. Heat up a cast iron pan and melt some butter. Brown the meat and take out of the pan again and see aside. 3. Heat up some new butter in the pan and fry 3 of your onions with the garlic. When they get brown around the edges, add the beef back in. Stir well and add the other ingredients, except for that one onion, this will go in later. 4. Simmer for about 3 to 4 hours or until the meat is tender almost falling apart. 5. For the last step, fry your left over onion in a separate pan. Add to the stew when brown and softened. I do this, because the onion that goes in right from the beginning, almost completely melts away in the sauce and I like a little bit more texture in my onion. If you don't mind the onions being almost completely absorbed by the sauce, you can add all 4 of them in the beginning. Take the cloves and bay leaves out before serving. Enjoy!