Cookbook:Stoofvlees (Flemish Beef Stew)
Jump to navigation Jump to search
|Stoofvlees (Flemish Beef Stew)|
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- 500 g of beef suitable for stew (e.g. from the neck)
- 2 onions, chopped
- 1 bottle of dark beer (preferably Trappist, but any dark beer will do)
- 1 bottle of cherry beer (any kind blond beer would also work)
- 2 bay leaves
- 1 slice of bread
- Vinegar (optional)
Procedure[edit | edit source]
- Combine the flour, pepper, and salt.
- Dice the meat into 2 cm cubes. Mix the meat with the flour until it's lightly coated.
- Sear the meat in a pan with butter (not oil) until brown on all sides—it has to be brown in order to add colour to the sauce. Put aside.
- Fry the onion in a pot with butter. When it changes colour, add the meat and pour in the beers.
- Add the bay leaves and thyme. Spread the bread with mustard, and place mustard side-down on the meat.
- Cover the pot, placing a piece of wet baking paper between the pot and lid (this seals the pot so it doesn't burn; don't forget this!)
- Cook over low heat for 2 to 3 hours, or put it in a 100°C oven for about 4 to 5 hours.
- If desired, mix in a dash of vinegar.
- Serve with French Fries, lettuce, and tomatoes.
Notes, tips, and variations[edit | edit source]
- Steak or low fat meat won't do the trick