Cut the meat into large cubes (about 50g) and brown on all sides in the butter, season with salt and pepper, remove. Peel the onions, cut them into slices and sauté them in the gravy. Add cane sugar and beer, bring to a boil. Crumble the bread and add to the sauce form with the bouquet garni, vinegar and meat pieces.
Simmer at low temperature with lid on for 2 1/2 hours, stirring now and then.
Best served with a stoemp aux carottes, a mashed potato and carrot.
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