beef stew with Belgian Trappist beer
Stew the coarsely chopped onions in a pot over a medium
heat. Coat the stew meat with flour. Sear the pieces of meat
in a pan with butter until they are golden brown. Season with
pepper and salt.
Put the meat in the casserole with the onions. Add cloves,
bay leaf, thyme, sultanas, tomato concentrate and the Liège
pear syrup. Generously spread a slice of bread without the
crust with (sharp) mustard. Place the slice of bread in the
casserole.
Submerge the meat in brown Trappist beer and veal stock.
Let it simmer for one and a half to two hours on medium
heat. There is no need to put the lid on the pot. As soon as
the stew sauce has the desired thickness, then place the lid
on it. Finish off with a small dash of balsamic vinegar if
desired and stir everything well before serving.
This should be accompanied, of course, by Belgian fries and
a good dollop of mayonnaise.
clove
bay leaf
thyme
plain flour
sultanas
Liege syrup
bread
mustard
tomato concentrate
onions
brown Belgian Trappist
beer
stew meat
veal stock
butter
salt & pepper
balsamic vinegar
beef stew with
Belgian Trappist
beer
Stew the coarsely chopped onions in a pot
over a medium heat. Coat the stew meat with
flour. Sear the pieces of meat in a pan with
butter until they are golden brown. Season
with pepper and salt.
Put the meat in the casserole with the onions.
Add cloves, bay leaf, thyme, sultanas, tomato
concentrate and the Liège pear syrup.
Generously spread a slice of bread without the
crust with (sharp) mustard. Place the slice of
bread in the casserole.
Submerge the meat in brown Trappist beer
and veal stock. Let it simmer for one and a half
to two hours on medium heat. There is no
need to put the lid on the pot. As soon as the
stew sauce has the desired thickness, then
place the lid on it. Finish off with a small dash
of balsamic vinegar if desired and stir
everything well before serving.
This should be accompanied, of course, by
Belgian fries and a good dollop of
mayonnaise.
clove
bay leaf
thyme
plain flour
sultanas
Liege syrup
bread
mustard
tomato concentrate
onions
brown Belgian
Trappist beer
stew meat
veal stock
butter
salt & pepper
balsamic vinegar
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
