Flemish stew

Vlaamse karbonades

1 large onion
50 grams margarine
1000 grams cubes or strips of beef and pork
1 bay leaf
thyme, pepper and salt
200 dark beer (3/4 bottle)
1 bouillon cube
2 sliced whole wheat bread
mustard
125 ml whipping cream

Chop the onion in large pieces and sauté in the margarine. Add the meat and brown on all sides. Add the herbs and spices, the beer and the bouillon cube. Put a thick layer of mustard on the bread and put the bread, mustard-side down, on top of the stew. Put the lid on the pan and simmer the stew for about an hour. Just before serving, warm the whipping cream with a few tablespoons of the sauce and pour the mix back into the stew, stir thoroughly. Serve with boiled potatoes and stewed prunes.