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Serves 6 to 8
Beef stew cooked in beer has long been part of the culinary heritage of Belgium, and it is still one of the most popular stews in Flanders. Through the ages, the recipe has varied, and every mother passes on her "secret" to her children. My mother likes to add some liver or kidneys to the beef, which certainly gives the stew a more distinctive flavor. My grandmother likes it, more "sweet" and adds a slice of pain d'epices, an old-fashioned honey spice, bread, or even a slice of country bread spread with a strong mustard. These spicy and sweet flavorings have been an integral part of the Belgian palate and cuisine since the Middle Ages.
The following version is a basic one and my favorite. Like many other stews it is best made a day or two ahead since it improves in flavor. The success of the dish depends greatly on the quality of the beer you use. Look for a rich, dark, and slightly bitter beer, such as Rodenbach or a dark Abbey beer.
Serve this stew with French fries or boiled potatoes, applesauce, and plenty of "golden ambrosia," the name the old Belgians gave to their beloved beer.
Ingredients
4 pounds boneless stew meat, such as chuck, cut into 2-inch cubes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 to 3 tablespoons all-purpose flour
4 tablespoons (1/2 stick) unsalted butter
3 large onions (about 2 pounds), thinly sliced
2 bottles (12 ounces each) Belgian beer
2 or 3 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1/2 tablespoons red currant jelly (or brown sugar)
1 tablespoon cider or red wine vinegar
Directions
Note: If this recipe looks like it will make too much for you, go ahead and prepare it anyway, for the stew freezes beautifully. Then you have an instant dinner awaiting your pleasure.
Source:
Everybody Eats Well in Belgium Cookbook This book is in Lee's
cookbook collection.
by Ruth Van Waerebeek with Maria Robbins Illustrations by Melissa Sweet
Workman Publishing ISBN: 1-56305-411-6 (Paperback) ISBN: 0-7611-0106-3 (Cloth)
recipe reprinted with permission at Global Gourmet http://www.globalgourmet.com/destinations/belgium/stew.html
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