Beef and Beer Belgian Stew.

Beef and Beer Belgian Stew.

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-1 Kilo/ 2.2 lbs Stewing beef (pref. chuck steak or roast), cubed
-2 Tablespoons Butter
-2 Tablespoons Olive Oil
-1 large Onion, chopped
-4 Garlic cloves, crushed and peeled
-1 (12 oz) Bottle of dark Belgian Beer
-1 Bouquet Garni*
-2 Tablespoons Vinegar (pref. wine vinegar)
-2 Tablespoons brown Sugar
-Salt and pepper, to taste

*Bouquet garni is a bundle of herbs usually tied together with a string or placed inside a small sachet and is cooked with the other ingredients but is removed before the food is served. The herbs may vary but the usual ones are thyme, bay leaves and parsley. You can use fresh like the photo below or buy the dried ones in sachet.

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Liberally season the beef cubes with salt and pepper. You can also roll it in flour, if you wish. I wanted a thinner stew with lots of sauce and also a gluten-free version so I didn’t bother with adding the flour.

Heat a deep pan like a Dutch oven. Melt the butter and oil using medium-high heat. Brown the cubed beef in batches to seal. Place the beef cubes in a large platter as you cook.

Saute the onions in the remaining fat in the pan until translucent. Add the garlic and cook for another minute or 2.

Return the meat to the pan and mix well with the onions and garlic. Pour in the beer. Add the bouquet garni, vinegar and brown sugar. Stir everything.

Cover and simmer for 1 1/2 – 2 hours or until the beef is fork tender. Adjust the seasoning if necessary. Remove the bouquet garni. Garnish with some fresh chopped parsley, if desired.

Serve with fries, bread or rice! Pour all that yummy sauce on top!

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