How To make Belgian Beef Stew
3 lb Lean stewing beef
- cut into 1 1/2-in cubes Flour for dredging 5 tb Vegetable oil
2 lg Onions
- peeled and thinly sliced 2 Garlic cloves
- peeled and minced Salt Freshly ground black pepper 12 oz Beer
2 lb Sauerkraut
- rinsed and squeezed dry 2 tb Marjoram
2 tb Dark brown sugar
1 ts Celery seed
1 Bay leaf
3/4 c Pitted green olives, sliced
1 c Cream (optional)
1/2 c Minced flat-leaf parsley
- for garnish PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil in a Dutch oven. Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don't burn. Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed. If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes more, stirring frequently until they are light brown and soft. Stir in the garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well. Cover and transfer the casserole to the oven for 1 1/2 hours. Stir occasionally. After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired. Add the parsley.
How To make Belgian Beef Stew's Videos
Beer and Beef lovers, for you: Beef Carbonade Flamande (slow cooked ) - By RECIPE30.com
Get full recipe here
It's a slightly sweet and sour dish that originated it's names by the coal miners. It's slow cooked using a tougher meat cut that breaks apart in its rich, brown, spicy, beer sauce thickened with bread. Usually served with fries (chips) or boiled potatoes. Traditionally a spice bread (Pain d'épices) is used to thicken the sauce, however as it may be hard to find, this recipe uses standard bread with the addition of similar spice-bread spices. This recipe uses stout beer, some may find it too strong, if so, use regular beer or why not half and half. Either way this is a must in cold winter climates.
BELGIAN BEEF STEW
== INGREDIENTS ==
- 1 kg of beef
- 2 slices of white bread
- 3 cloves of garlic
- 1 teaspoon of thyme
- about 2 laurel leaves
- 1 tablespoon of flour
- 2 bottles of dark beer
- large onion
- Beef stock
- Salt
- Pepper
- Olive oil
- Butter
- 2 tablespoons of jam( Sirop de Liège)
p.s - Let it cook for at least 40 minutes and more -LOW HEAT-
Stoofvlees! (Flemish Beef Stew)
Stoofvlees (Flemish Beef Stew) with double fried chips
I was introduced to this amazing dish by my old friend Kevin Murray, who was kind enough to send me the ingredients from Antwerp.
History
This mighty comfort food dish goes back hundreds of years in Flanders where from medieval times they used sour ingredients (like vinegar and beer) married with sweet syrups or stroops to deliver outstanding tastes.
The dish varies slightly depending where in Flanders it is being cooked.
It is usually only served with frites, which must be fried in beef dripping or goose fat NOT vegetable oils!
Ingredients
Flemish beef stew, Stoofvlees
800g stewing steak , chopped into one inch cubes
2 medium chopped onions
1 litre of best home made beef stock
Thyme fresh or dried ( not too much)
Bay leaf
Large tablespoon Liège sirop or stroop (this is made with pear apple and dates)
Splash good apple cider vinegar
Bottle Trappist dark beer
3 slices of brown bread
Belgian mustard
Salt
Pepper
3 tbs Plain Flour
Slightly par boiled potatoes cut into medium sized chips
Beef Dripping or Goose Fat
Method
Roll chunks of beef in flour salt pepper then brown. Put to one side.
In a casserole pan, soften in butter
2 medium chopped onions
Add the meat
Add 1 litre beef Stock
Thyme fresh or dried
Bay leaf
Large tablespoon Liège sirop or stroop
Splash apple cider vinegar
1-2 Bottles dark beer
Salt pepper
Spread two slices dark bread with ideally Belgian mustard and place mustard side down on top of the liquid. The bread will dissolve and thicken the stew.
Put lid on casserole then in
Oven 160C two and half hours
The chips
Double frying produces crisp frites as when they are out of the pan after the first fry, the fat gets back to its original high temp (180C) for the second fry.
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Miss Dani Presents Stoofvlees (Belgian beef stew)!
Basic Recipe:
800g beef stew meat
Flour for dusting
Salt & ground black pepper
Olive oil for browning the meat
1 yellow onion, diced
4 cloves garlic, minced
1 bottle of Belgian beer (I prefer darker ones)
2 beef bouillon cubes
1L water
1 bouquet garni, tied with kitchen twine (this always includes rosemary sprigs, thyme sprigs, bay leaves, and parsley...you can include other fresh herbs as you wish!)
3 heaping tsp dijon or whole grain mustard (optional: smear the mustard on a slice of wheat bread with the crust cut off, and place the bread in the stew!)
Note: this stew is best when you can cook it for 2-4+ hours, so prepare for a LONG cooking time!
Adam Liaw’s Beef Carbonnade On An ASKO Cooktop |The Good Guys
Adam Liaw demonstrates how easy it is to create a slowed cooked beef recipe on the ASKO induction cooktop.
Learn more about ASKO Induction Cooktops at The Good Guys
Explore the range of ASKO Cooktops at The Good Guys
To shop the entire ASKO range at The Good Guys visit
Belgian Beef stew recipe
Welcome to STUDENT MEALZ! How to make #beer #beef #stew? Well today we're going to tell you just that ;p
== INGREDIENTS ==
- 2 red onions
- 1 kg of beef
- 2 slices of white bread
- 3 cloves of garlic
- 1 teaspoon of thyme
- about 2 laurel leaves
- 1 tablespoon of flour
- 2 bottles of dark beer
- Beef stock
- Salt
- Pepper
- Olive oil
- Butter
- 2 tablespoons of the molases that looks like jam (Sirop de Liège)
== RECIPE ==
1. First of all season the meet with pepper and salt
2. Take a large pot and add a fair amount of butter and a bit olive oil
3. Once your butter has melted, add the meat
4. Sear it shut
5. Take it out and place it in a separate bowl
6. Add a large amount of butter to the pot
7. Add the onions
8. Let them sweat for about 30 seconds
9. Add the meat, but make sure to leave the meat juice behind
10. Add the flour
11. Add the laurel leaves
12. Add the thyme
13. Crush the garlic and add it in there
14. Give it all a good stir
15. Warm up the beer in a separate pot
16. Pour the warm beer in the mixture
17. Place the pieces of bread right in the middle, mustard side down
18. Add the meat juice you had left over
19. Pour in the beef stock as much as you need to let the meat go below the fluid surface
20. Wait until it starts boiling
21. Lower the heat and place a lid on top with a little opening
22. Let it simmer until the piece of bread gains volume
23. Give it another good stir
24. Place the lid on again with a little opening
25. Let it simmer for at least 40 minutes, the more the better!
26. Cook it until it has the consistency that you want
27. Serve with french fries and mayonnaise!
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titled Dream Culture, Carefree and Super Friendly
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