REMOVE beef cubes. Add more oil and butter if needed to sauté onions and garlic in the skillet.
ADD beef to onions in skillet.
ADD thinned beef consommé, mustard and spices to skillet.
ADD a bit of salt and pepper to taste.
ADD a few ounces of the beer.
COVER and simmer for 90 minutes on low heat.
UNCOVER and reduce on low until stew thickens (at least 30 minutes).
ADD Oud Bruin beer (at least half the bottle) 5 minutes before time is up (to warm the stew).
DRINK any remaining Oud Bruin promptly and serve the stew either over pommes frites or with frites on the side.
Belgian Pommes Frites
Belgian Frites are all about technique.
Yukon Gold potatoes, cut into Wendy's-size fries.
Salt to taste
Mayonnaise for dipping (if served separately from stew)
WASH the cut potatoes completely in cold water to remove as much starch as possible.
DRY the potatoes thoroughly.
DEEP-FRY the potatoes at 300-325° for 5 minutes to "blanch" in the oil, drain and remove to cool.
ALLOW the potatoes to cool to the touch then deep-fry again at 375° until they reach desired color.
DRAIN, salt and serve.
For more on the craft of beer, see Rich Ireland's "Beers to You" blog at thegazz.com.