Everything you need!
Sautee the onions with the butter.
MEAT
Spread some dijon mustard on a thick slice of French bread.
Combine the onions and beef and cook until the onions are translucent.
And add a tablespoon or two of sugar.
Then add the Guinness!
Season with salt and pepper and stir.
Then add the bay leaves.
And the bread.
Now let all of that simmer for about 2 hours or until the bread is fully dissolved.
This is what it should look like about halfway through.
And there you have it!
Stoofvlees or Belgian Beer Stew
from The Food Traveller
2.5 cubed stew beef (or any beef you want to chop up and use)
2 large white onions (I only had one, so I only used one)
2 bottles of dark beer
2.5 tablespoons sugar (or more or less to taste)
3 tablespoons butter
1 slice of thick white bread
4 bay leaves
2 thyme sprigs
Dijon Mustard
salt and pepper to taste
1. Finely slice the onion and spread some mustard on the bread slice.
2. Sauté the onions in a pot with the butter on medium-low temperature till soft and translucent. Keep warm on low heat.
3. Brown the meat in another pan and add it to the onion. Sauté all together on medium heat adding the sugar until the onions have somewhat caramelized (4 to 5 minutes).
4. Add the herbs and the beer. Season with salt and pepper. Place the bread with mustard on top. Let simmer on medium heat with the lid on till the meat turns extremely tender and the bread is fully dissolved (about 2 hours). Stir occasionally and check seasoning at towards the end.
Posts
