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PdfSeason the beef with salt and pepper.
In a large pot or Dutch oven, melt the butter over high heat.
Add the beef gradually in batches, without overcrowding the pot, and brown on all sides.
Add the sliced onions and cook until the onions are starting to caramelise.
Add apples and let them cook with the onions a bit.
Pour in beer and beef stock to cover the meat and bring to a boil.
Add the sliced carrot, laurel leaves, and thyme to the pot.
Bring back to a boil, add some salt and pepper, then reduce the heat to low and let simmer over low heat until the beef is tender.
Optional: if you want to thicken the sauce, 1 hour into the cook spread the mustard on both sides of the bread slices and arrange them on top of the meat.
Cover the pot and let the bread dissolve.
To serve, remove the laurel leaves and discard.
Mas the remaining bits of apple and bread (if added) to thicken the gravy.
Adjust for salt and season with pepper.
Serve with traditional Belgian fries or mashed potatoes, with a side of green peas or any other bitter vegetable.