- Ingredients
- beef (marbled)
- 600 gram
- flour (all-purpose)
- 1 gram
- salt
- 1 pinch
- pepper
- 1 pinch
- butter (for baking)
- 50 gram
- onions
- 3
- beer (dark)
- 500 ml
- cloves
- 3
- laurel
- 2 leaf
- brown sugar
- 1 teaspoon
- wine vinegar (white)
- 1 tablespoon
- mustard
- 1 tablespoon
- Full ingredient details
- Timing
- Preparation Time:
- 10 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 120 minutes
- Region of origin
- Gent
- This recipe:
- Serves:
- 4
- Viewed:
- 398 times
- Saved:
- 56 times
- Printed:
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- Sent:
- 0 times
- This recipe by:
- petra
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Belgian stew
Ingredients
| beef (marbled) | 600 gram | (cubed) |
| flour (all-purpose) | 1 gram | |
| salt | 1 pinch | |
| pepper | 1 pinch | (freshly ground) |
| butter (for baking) | 50 gram | |
| onions | 3 | (chopped) |
| beer (dark) | 500 ml | |
| cloves | 3 | |
| laurel | 2 leaf | |
| brown sugar | 1 teaspoon | |
| wine vinegar (white) | 1 tablespoon | |
| mustard | 1 tablespoon |
Preparation
- Sprinkle the beef cubes in flour, salt, and pepper.
- Heat the butter in a stewpot and fry the meat until light brown. Add the chopped onions and fry for another 3 minutes.
- Warm the beer in a pan, then add it to the meat. Add the cloves, laurel leaves, sugar, and vinegar, then reduce the heat, cover the stewpot with a lid, and leave to simmer for 90 minutes.
- Spread the mustard on the bread slice, then cut it into small cubes. Add the bread cubes to the meat, then stew for another 60 minutes.
- Remove the cloves and laurel leaves.
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