Belgian Beef Stew With Beer
Belgian Beef Stew With Beer

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, belgian beef stew with beer. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Save time and buy groceries online from Amazon.co.uk Discover The Latest Outdoor Collection Now. Carbonnade Flamande is a traditional Belgian sweet-sour beef stew, similar to the French Beef Bourguignon but cooked with beer instead of red wine. It is seasoned with thyme, bay leaves and mustard and it is usually served with fries or bread and accompanied by a beer. Stir in beer, scraping pan to loosen browned bits.

Belgian Beef Stew With Beer is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Belgian Beef Stew With Beer is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook belgian beef stew with beer using 13 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Belgian Beef Stew With Beer:
  1. Take 1 kg Beef stew meat
  2. Get 10 grams Butter
  3. Get 2 large onions
  4. Take 1 pints Dark beer, preferably dark Trappist beer
  5. Get 2 tbsp Syrup of Liege
  6. Prepare 1 bunch Fresh thyme
  7. Prepare 1 Clove
  8. Make ready 2 Leafs of laurels
  9. Make ready 1 slice Brown bread
  10. Prepare 2 tbsp Mustard
  11. Prepare 1 dash Vinegar
  12. Make ready 1 Pepper
  13. Prepare 1 Salt

Although recipes for Belgian Beef Carbonnade generally include beef and beer, there are many variations. Some families spread mustard on bread and add it to the pot for thickness and to reduce the sweetness of this dish. Many use dark abbey beer to give a deeper flavor. Depending on the beer used it may also add sweetness.

Instructions to make Belgian Beef Stew With Beer:
  1. Peal the onions and cut them in pieces. Don't cut them too small …
  2. Heat a big pot and melt the butter. Stew the onions on a medium fire. Make sure the onions don't become brown
  3. Heat a pan on a medium fire and melt a knob of butter
  4. Scorch the meat in the pan until it has a golden brown color. Season the meat with pepper and salt.
  5. put the meat in the pot with the onions and stir them
  6. Keep the pan where u cooked the meat hot and pour the beer in it. Stir the baked leftovers while we wait till the beer is boiling (deglazing)
  7. When the beer boils, pour it in the pot with meat and onions
  8. Tie the laurels and thyme with a rope and let it stew in the pot
  9. Add the clove and syrup of liege
  10. Spread a lot of mustard on the slice of dark bread. Put the slice in the pot, with the mustard-side down
  11. Leave the stew simmer for 1h30 minutes to 3 hours on a low heat. Don't put the lid on the pot. Stir from time to time
  12. When the sauce has the required density, u can put the lid on the pot
  13. Don't forget to add pepper and salt to taste

Many use dark abbey beer to give a deeper flavor. Depending on the beer used it may also add sweetness. The carbonnade (/ˌkɑːbəˈnɑːd/; a French word that means a thick stew of beef, onions, herbs, etc., cooked in beer) originated in a region now called French Flanders in the north east part of France, just south of Belgium. This region was once part of the feudal state County of Flanders, then part of the Southern Netherlands. Add the herbs, beer and stock to the pan, scraping up the browned bits from the bottom.

So that is going to wrap it up with this exceptional food belgian beef stew with beer recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!