Beef stew
4 servings
60 minutes
Beef stew is one of the pearl recipes of Belgian cuisine, infused with the aroma of dark beer and spices. Historically, this dish emerged as a way to make meat tender and flavorful, while the thick sauce gave it a unique texture. Pieces of beef are slowly simmered with onions, garlic, and spices, absorbing the bitterness of hops. A special touch is bread spread with mustard and sugar that gradually dissolves, thickening the sauce and enriching it with caramel notes. The dish pairs perfectly with mashed potatoes or a crispy baguette, and its rich flavor makes it an excellent choice for cozy evenings. The tenderness of the meat and harmony of spices create an unforgettable gastronomic experience that captivates from the first bite.
1
Cut the meat and place it in a pot for stewing, adding a little water. Chop the onion, lightly fry it, and add it to the meat. Add crushed garlic, bay leaf, and peppercorns. Pour in dark beer and simmer on low heat for about an hour.
- Beef: 800 g
- Onion: 1 piece
- Garlic: 2 cloves
- Bay leaf: 7 pieces
- Black peppercorns: to taste
- Beer: 300 ml
2
When the meat is almost ready, add a crustless piece of bread thickly spread with mustard and sugar to the pot. Stew until the bread dissolves in the sauce. Season to taste at the end.
- Rye bread: 1 piece
- Sugar: 1 tablespoon
- Dijon mustard: 1 teaspoon
- Salt: to taste
- Ground red pepper: to taste
