Guide to Make Belgian Beef Stew With Beer in 22 Minutes for Mom

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, belgian beef stew with beer. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Belgian Beef Stew With Beer is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Belgian Beef Stew With Beer is something that I’ve loved my entire life. They are nice and they look wonderful.

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.

To begin with this recipe, we have to first prepare a few components. 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:

1. Make ready 1 kg Beef stew meat
2. Make ready 10 grams Butter
3. Prepare 2 large onions
4. Make ready 1 pints Dark beer, preferably dark Trappist beer
5. Make ready 2 tbsp Syrup of Liege
6. Get 1 bunch Fresh thyme
7. Make ready 1 Clove
8. Make ready 2 Leafs of laurels
9. Take 1 slice Brown bread
10. Make ready 2 tbsp Mustard
11. Prepare 1 dash Vinegar
12. Get 1 Pepper
13. Prepare 1 Salt

This traditional Belgian beef stew recipe will warm you from the inside out. 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. Carbonnade Flamande is a traditional Belgian sweet-sour beef stew, similar to the French Beef Bourguignon but cooked with beer instead of red.

Steps to make Belgian Beef Stew With Beer:

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

Traditionally, Flemish beef stew is the only kind that uses beer in its preparation. This is the BEST beef stew recipe I've ever made! I don't know what it was the beer the lemon juice the bacon that gave this stew such a wonderful flavor but it really was wonderful. Unlike French beef stews made with wine, carbonnade—a Flemish stew—relies on the deep, dark flavor of Belgian abbey-style beer. But what really gives the dish its distinctive character is the addition of brown sugar and cider vinegar, a sweet-sour combination that plays beautifully against the.

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