Limbourgian Beer Stew Recipes

Steps:

• Coat the beef cubes with the flour and add them along with the onions and cooking oil into the pot.
• Cook this over a medium heat until the onions are softer (almost see-through) and don't worry about the flour turnig into a paste on the bottom of the pot the next step will see to that- just don't burn it.
• Add the beer, beef/lamb stock and vegetable stock and stir until the bottom of the pot is clean.
• Add the tomato paste/sauce, the nutmeg and some salt and pepper to taste. The more pepper you add to the stew the hotter it will be.It is actually quite good at a medium spicy level. You can also add some dried herbs if you like.
• Bring the mixture to a boil.
• Turn the heat down and simmer at a low heat, stirring occasionally, for at least 1 hour.\ (You can't really overcook a stew.)
• Add the vegetables (green beans, carrots and potatoes) and bring it all back to a boil- you can add as many vegetables as you like just use water to cover them if they stick out of the liquid in the pot. The more potatoes you add, the better the stew will be on it's own.
• Simmer on a low heat for at least another hour (remember, you can't overcook a stew), stirring occasionally.
• If, after an hour you find that your stew is too juicy, you can take the lid off and try to steam away some of the liquid or, for a quick fix, add a little cornstarch mixed with water to thicken it up (the directions for how to do this should be on the pack.)
• Serve with rice, or as is if you have added a lot of potatoes.

Steps:

• Preheat oven at 325 F degrees.
• Cut beef into bite size pieces and roll them lightly into the flour.
• Heat oil, then stir fry meat, a little at a time, until golden brown and remove and place aside.
• Then stir fry the onion and garlic.
• In a large Dutch oven, add the beef, garlic, onions, brown sugar, vinegar, parsley, thyme, salt, pepper.
• Add hot broth and beer, dijon mustard, worcestershire sauce.
• Add also the carrots and mushrooms, stir to combine.
• Cover and bake for about 1½ - 2 hours OR until meat is very tender.

Steps:

• Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
• Add onion to pan; saute 4 minutes. Stir in mushrooms and garlic; saute 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
• Serving size = 1 cup.

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! :).

Steps:

• Rub both sides of the meat steaks with salt and pepper. Cut in pieces (about 1x1 inch).
• Make marinade with vinegar, beer, bay leaves, cloves and pepper corns, add salt and more pepper according to taste. Put the meat in the marinade and leave in fridge for 24 hours.
• Fry onion in butter, take out of pan.
• Dry meat with paper towel, rub flour onto the meat. Fry the meat in butter until slightly brown. Put the fried onions back in the pan.
• Take bay leaves, pepper corns and cloves out of marinade. Now put marinade in the pan until meat is covered with fluid.
• Put 2 slices of spiced bread in with the ingredients in the pan. Also add the sandwich spread with appelstroop. (I cut these in 4 pieces first). Mix into meat/onion mixture.
• Let simmer on low fire (the fluid should barely cook) for a couple of hours. The dish is done when the meat almost falls apart.
• Serve with fries.