What in the World’s for Dinner?, p. 114 (Belgium)
2 ¼ lbs (1kg) stewing steak
2 Tbsps (37 ½ ml) flour
1 tsp (5 ml) salt
¾ tsp (3 ½ ml) pepper
3 Tbsps (37 ml) butter
3 onions, chopped
1 carrot, finely chopped
¾ cup (190 ml) beer
¾ cup (190 ml) water
1 Tbsp (12 ½ ml) wine vinegar
Salt and pepper
Pinch of thyme
1 bay leaf
2 Tbsps (25 ml) brown sugar
We didn't have any Belgians laying around but this IPA worked well as the basis for the broth.
Cut meat into 2-inch (5 cm) cubes and roll the beef in a mixture of flour, salt and pepper.
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| It's a very beefy beef stew! |
Saute the beef in butter for 6 minutes,
add the onions and carrot and cook 12 minutes until onions are lightly browned.
Pour on the water and beer (liquid should cover meat) adding more beer if
necessary. Add the vinegar, salt, pepper, bay leaf and thyme. Bring to a boil and simmer for 2 hours. Add the sugar
and simmer 15 minutes. Serve with boiled potatoes.
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| I served it with rye bread, which I thought would be lighter and add to the old-world flavor. |
My Rating: 4/5 "This broth is so rich and delicious. My partner drank every last drop of it from his serving. I might have liked more vegetables, but what's there is soft and nice. So meaty!"
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