Belgian Beef Stew With Beer
Belgian Beef Stew With Beer

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, belgian beef stew with beer. It is one of my favorites. For mine, I will make it a bit tasty. 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 foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Belgian Beef Stew With Beer is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Make ready 1 kg Beef stew meat
  2. Prepare 10 grams Butter
  3. Take 2 large onions
  4. Make ready 1 pints Dark beer, preferably dark Trappist beer
  5. Make ready 2 tbsp Syrup of Liege
  6. Get 1 bunch Fresh thyme
  7. Make ready 1 Clove
  8. Get 2 Leafs of laurels
  9. Take 1 slice Brown bread
  10. Make ready 2 tbsp Mustard
  11. Make ready 1 dash Vinegar
  12. Take 1 Pepper
  13. Take 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.

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

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.

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