Belgian carbonade flamande beef and cheese burrito

Caramelize onions in a little oil over medium-high about 10 minutes, stirring, with a little salt.

Add Belgian beer and scrape up the bits from the bottom.

Add beef stock, Dijon, thyme, a bay leaf and a piece of hearty bread with the crust removed; simmer five or six minutes until the bread breaks down.

Remove the bay leaf, lower the heat, add the thin ribeye slices and cook two to three minutes until thick.

Finish with a couple of cranks of black pepper and parsley.

On a tortilla spread Dijon, add a handful of Swiss, the stew and more cheese; roll and crisp on the flat top.