Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, belgian beef stew with beer. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Carbonnade Belgian beef stew recipe, with beef, onions, and Belgian ale, and seasoned with bay and thyme.
Belgian Beef Stew With Beer is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Belgian Beef Stew With Beer is something that I have loved my entire life.
To begin 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:
- Get 1 kg Beef stew meat
- Prepare 10 grams Butter
- Make ready 2 large onions
- Prepare 1 pints Dark beer, preferably dark Trappist beer
- Take 2 tbsp Syrup of Liege
- Make ready 1 bunch Fresh thyme
- Make ready 1 Clove
- Take 2 Leafs of laurels
- Take 1 slice Brown bread
- Prepare 2 tbsp Mustard
- Take 1 dash Vinegar
- Make ready 1 Pepper
- Make ready 1 Salt
Carbonade Flamande is a Belgian beef stew with beer that is full of caramelized onions, bacon, and tender, slow cooked beef. Served with thick cut fries or boiled potatoes, this stew is the perfect recipe for winter comfort food. (DISCLOSURE: This post is sponsored by the Certified Angus Beef ® brand. Beer has long been an integral part of Belgian culture, so it's no surprise that many brews make their way into the country's cuisine. This traditional Belgian beef stew recipe will warm you from the inside out.
Steps to make Belgian Beef Stew With Beer:
- Peal the onions and cut them in pieces. Don't cut them too small …
- Heat a big pot and melt the butter. Stew the onions on a medium fire. Make sure the onions don't become brown
- Heat a pan on a medium fire and melt a knob of butter
- Scorch the meat in the pan until it has a golden brown color. Season the meat with pepper and salt.
- put the meat in the pot with the onions and stir them
- 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)
- When the beer boils, pour it in the pot with meat and onions
- Tie the laurels and thyme with a rope and let it stew in the pot
- Add the clove and syrup of liege
- Spread a lot of mustard on the slice of dark bread. Put the slice in the pot, with the mustard-side down
- 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
- When the sauce has the required density, u can put the lid on the pot
- Don't forget to add pepper and salt to taste
Robust brown ale enhances the flavor of the meat and gives the dish an extra-delicious kick. This easy beef stew is made with a Belgian beer, called Gauloise. Beef carbonnade is the stew of choice in Belgium and in the north of France, places too cold for growing wine grapes but famed for their beer. Put the flour in a mixing bowl, season generously with salt and pepper and drop in the beef; toss to coat. Carbonnade Flamande is a traditional Belgian sweet-sour beef stew, similar to the French Beef Bourguignon but cooked with beer instead of red.
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