Limbourgian Beer Stew Food

CARBONNADE FLAMANDE (BEEF AND BEER STEW)

Steps:

• Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.
• Drain the beef and reserve the marinade. Pat dry the beef with paper towels.
• In a dutch oven, heat the olive oil until pipping hot. Fry the beef in batches, until golden brown on all sides, about 10 minutes. Remove the beef cubes and reserve.
• In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.
• Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).
• Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.
• Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.
• Cook for 1.5 hours.
• Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.
• Sprinkle some fresh parsley on top and serve with fries.

LIMBOURGIAN BEER STEW

Steps:

• Rub both sides of the meat steaks with salt and pepper. Cut in pieces (about 1x1 inch).
• Make marinade with vinegar, beer, bay leaves, cloves and pepper corns, add salt and more pepper according to taste. Put the meat in the marinade and leave in fridge for 24 hours.
• Fry onion in butter, take out of pan.
• Dry meat with paper towel, rub flour onto the meat. Fry the meat in butter until slightly brown. Put the fried onions back in the pan.
• Take bay leaves, pepper corns and cloves out of marinade. Now put marinade in the pan until meat is covered with fluid.
• Put 2 slices of spiced bread in with the ingredients in the pan. Also add the sandwich spread with appelstroop. (I cut these in 4 pieces first). Mix into meat/onion mixture.
• Let simmer on low fire (the fluid should barely cook) for a couple of hours. The dish is done when the meat almost falls apart.
• Serve with fries.

BELGIAN BEEF AND BEER STEW

Steps:

• Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
• Add onion to pan; saute 4 minutes. Stir in mushrooms and garlic; saute 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
• Serving size = 1 cup.

BELGIUM BEEF STEW

Steps:

• Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
• Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).