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Flemish stew

About the recipe

Delicious stew cooked in beer.

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Servings:

6 persons

Region:

Europe

Kitchen:

-

Working hours:

45 min

Total preparation:

4.5 hours

Course/dish:

Main course

M, f, v or v

Meat

Material:

-

Season:

-

Complexity:

Simple

Ingredients and supplies

  • 2 kg stewing meat (e.g. beef steak, short ribs)
  • 6 onions
  • 4 cloves of garlic
  • salt, pepper
  • flower
  • baking olive oil
  • 3 bay leaves
  • 2 tsp dried thyme
  • 5 cloves
  • ½ tsp nutmeg
  • 4 bouillon cubes
  • 1 liter of water
  • 2 bottles of Trappist beer of your choice (e.g. Grimbergen, La Trappe, St.Bernardus)

Prep-work

Peel and chop the onions and garlic. Cut the meat into 2 x 2 cm pieces and place in a large plastic bag (I use a pedal bin bag).

Preparation

  • Preheat the oven to 140 degrees.
  • Sprinkle with some salt and pepper and enough flour to ensure all the meat is well coated.
  • Take a large oven pan and add the beer, water, herbs and stock cubes, bring to the boil and turn the heat down.
  • Heat some olive oil in a frying pan and brown the meat in batches on all sides.
    Place the browned meat in the oven pan with boiling liquid.
  • Then fry the onions for about 3 minutes and then add the garlic, fry for 1 minute and add it to the meat in the oven pan.
  • Bring everything to the boil, put the lid on the pan and place in the oven for 3.5 hours, so that everything can simmer and cook slowly.
  • Remove the pan from the oven, stir well and enjoy the delicious smell.
    Find the bay leaves and cloves and remove them from the stew.

Delicious with (homemade) fries and (homemade yoghurt) mayonnaise.

KPJ

​

18 maart 2018

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