Belgian Beef Stew With Beer
Belgian Beef Stew With Beer

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, belgian beef stew with beer. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! 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.

Belgian Beef Stew With Beer is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Belgian Beef Stew With Beer is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook belgian beef stew with beer using 13 ingredients and 13 steps. Here is how you can achieve it.

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

Served with thick cut fries or boiled potatoes, this stew is the perfect recipe for winter comfort food. But what really gives the dish its distinctive character is the. 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.

Steps 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

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. 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.

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