Ingredients:  
    1 kg veal fricassee (veal stew)
    white celery
    250 gr of fresh mushrooms
    2 carrots
    0.5 l of peeled tomatoes
    200 g of silver-skin onions
    1/2 onion
    a bit of garlic
    1 bottle of Duvel (33 cl)
    sugar
    pepper, salt
    wheat starch

Preparation:
Fry the meat in the frying pan until it is brown. Take it out of the frying pan and fry the onion. Deglaze the frying pan. Add the onion to the meat and let it simmer. Add tomatoes, celery, carrots, Duvel, pepper, salt and garlic. Peel the silver-skin onions and deglaze. When the meat is almost done, add the silver-skin onions and the mushrooms (cut the mushrooms in half). Let them also cook with the meat for a short while and flavour with pepper and salt. Thicken with wheat starch.


Serve with cooked potatoes, rice, pasta or bread.

Source:  http://www.duvel.be