Beef stew - Belgium

INGREDIENTS

• 1 kg beef (cubes)
• frying butter
• 1-2 onions sliced or chopped
• 1 tomato chopped
• 1 tbsp mustard
• nutmeg
• salt
• pepper
• 2 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 tablespoon chopped fresh thyme ( plus more for garnish)
• 2 carrots chopped
• 2 celery stalks chopped
• 2 medium potatoes diced
• 1 cup beef broth
• tomato paste
• flour
• water
• 1 cup (or more if you prefer) of wine (cabernet sauvignon/pinot noir)

METHOD:

• Season the beef with pepper, salt and nutmeg, fry seasoned side down in a large frying pan.
• season the pieces of beef again and turn over to fry
• When all brown, pour water in the pan and stir.
• Add the beef and gravy to the iron cast pot
• Repeat steps till all beef is used.
• Slice the onion and fry in the same pan as the beef.
• Add some flour to coat the beef and stir well
• Add the beef broth
• Add everything else
• Add the wine
• Add a teaspoon of salt
• Add water 
• Simmer for 3 hrs, stirring occasionally, adding water if too thick.