Belgian Beef Stew With Beer
Belgian Beef Stew With Beer

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, belgian beef stew with beer. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look 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 current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Belgian Beef Stew With Beer is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have belgian beef stew with beer using 13 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Belgian Beef Stew With Beer:
  1. Get Beef stew meat
  2. Prepare Butter
  3. Prepare onions
  4. Get Dark beer, preferably dark Trappist beer
  5. Get Syrup of Liege
  6. Make ready Fresh thyme
  7. Make ready Clove
  8. Prepare Leafs of laurels
  9. Make ready Brown bread
  10. Prepare Mustard
  11. Make ready Vinegar
  12. Make ready Pepper
  13. Prepare 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:
  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

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. When you're ready to serve, stir in the roasted vegetables, if using, then sprinkle the stew with the chopped herbs. Unlike French beef stews made with wine, carbonnade—a Flemish stew—relies on the deep, dark flavor of Belgian abbey-style beer.

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