Quorn Stoverij Belgian Beer Sauce 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.

STOOFVLEES (BELGIAN BEEF STEW)

Steps:

• Glaze the onion in margarine in a large skillet.
• Add the beef and cook until it has browned.
• Add all of the beer, the beef, the chocolate and the bay leaf.
• Spread the mustard onto the slices of peperkoek or bread and place in top of the meat.
• Add salt and pepper to your taste.
• Leave to cook on low heat for at least 1 1/2 hours, but the longer it cooks the better it tastes, stir from time to time preventing it to burn. The sauce should have a pretty thick consistency.
• The leftovers of this recipe can be frozen or the recipe can easily be doubled.
• Enjoy!

QUORN STOVERIJ (BELGIAN BEER SAUCE STEW)

Steps:

• Saute onions in olive oil.
• Add quorn and cook for 5 minutes with the onions.
• Add the sliced carrots and cook for about 10 minutes.
• Deglaze with chicken stock.
• Add mushrooms.
• Add all the herbs and the pint of beer. (save a few ml of beer ~ 3 tablespoons).
• Simmer over low heat stirring occasionally for about an hour-an hour and a half until sauce has slightly thickened and carrots are soft.
• Add the remaining beer and the teaspoon of flour or
• corn starch. (Make sure you're stirring when you add the thickening agent).
• Turn the heat up and cook for around 10 more minutes stirring constantly until sauce is thick and creamy.
• Towards the end, add the tablespoon of jam if you feel it is not sweet enough.
• Enjoy with rice, couscous or past as a side.
• (Or go all Belgian and get potato croquettes).
• Freezes well. Tastes even better the next day! :).