I came across this dish when I moved to the Netherlands many years ago, here it's known as Stoofvlees and in Belgium Stoverij. It's even served as an accompaniment to fries in the winter which is pretty tasty. The difference with this recipe is the addition of beer and mustard giving it an almost sweet and sour profile. I like to use a bock beer for this dish or you can use a Belgian beer such as Chimay Blue (if you're doing the Belgian version!). 

500g shin of beef
1 large carrot peeled and finely chopped
2 sticks of celery finely chopped
1 large onion finely chopped
300ml beer, my preference is for a Dutch bock beer such as Texels Stormbock or Belgian Chimay blue
15g flour
30g Dijon or Dutch mustard
200ml beef stock 
Few sprigs of fresh thyme 

Sprig rosemary

1 bay leaf
Oil for frying
Salt and pepper to taste

Fry the beef off to seal the outside and put to one side
Next fry the onions, carrots and celery until softened
Add the flour, this will help thicken the stew and cook out again for 3 minutes
Now add the beer and stir to ensure that any flour stuck to the bottom of the pan has been removed
Add the mustard and stir through
Tip in the beef and add the beef stock
Put a lid on the pot and place in a low oven 130c (fan) 140c (normal) for 3 hours or indirect on the BBQ at 130c
Season to taste before serving
This can be served with mash, plain boiled potatoes or good old Dutch friets!