Belgian Beef Stew

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1kg/2¼lb shin of beef, cubed
5 onions
11½fl oz bottle dark brown beer
1 thick slice of bread spread with French mustard on both sides
2 brown sugar
1 bay leaf
thyme
salt and pepper

Sauté onions in large pot until they srtat browning. Add beef and brown on all sides. Season to taste.
Add half the bottle of bier and some water to cover the meat. Season with the bay leaf, some thyme, the sugar and the bread with mustard. Cover and simmer for at least two hours or until the meat is done and tender. At the end add the rest of the bier if neessary.
Serve with boiled potatoes and parsley or French fries. Apparently some people prefer to add red currant jelly instead of brown suger.

Don’t compromise on the quality of the beer.

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13 thoughts on “Belgian Beef Stew

  1. That sounds gorgeous. I’ve printed off the recipe! And I totally agree about the quality of the beer. Why use second-grade beer (or wine) in cooking? You will just end up with a second-grade flavour!

  2. Pingback: Late Weekly Review « Ilana-Davita

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