Belgian Beef Stew With Beer

Name: Belgian Beef Stew With Beer
Total time: 9000 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 kg Beef stew meat; 10 grams Butter; 2 large onions; 1 pints Dark beer, preferably dark Trappist beer; 2 tbsp Syrup of Liege; 1 bunch Fresh thyme; 1 Clove; 2 Leafs of laurels; 1 slice Brown bread; 2 tbsp Mustard; 1 dash Vinegar; 1 Pepper; 1 Salt

Andry Cucca @cook_2815209

Belgian Beef Stew With Beer

Andry Cucca @cook_2815209

Saved

Ingredients

2 hours 30 mins

4 servings

1 kgBeef stew meat
10 gramsButter
2 largeonions
1 pintsDark beer, preferably dark Trappist beer
2 tbspSyrup of Liege
1 bunchFresh thyme
1Clove
2Leafs of laurels
1 sliceBrown bread
2 tbspMustard
1 dashVinegar
1Pepper
1Salt

Saved

Steps

2 hours 30 mins

1

Peal the onions and cut them in pieces. Don't cut them too small ...
2

Heat a big pot and melt the butter. Stew the onions on a medium fire. Make sure the onions don't become brown
3

Heat a pan on a medium fire and melt a knob of butter
4

Scorch the meat in the pan until it has a golden brown color. Season the meat with pepper and salt.
5

put the meat in the pot with the onions and stir them
6

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)
7

When the beer boils, pour it in the pot with meat and onions
8

Tie the laurels and thyme with a rope and let it stew in the pot
9

Add the clove and syrup of liege
10

Spread a lot of mustard on the slice of dark bread. Put the slice in the pot, with the mustard-side down
11

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
12

When the sauce has the required density, u can put the lid on the pot
13

Don't forget to add pepper and salt to taste