Beer options: Westmalle dubbel for brown beer – it’s leaves a slight bitter aftertaste for the bitter lovers out there. It also allows for a darker stew.
Rodenbach for red beer – I’d assume this is less bitter but not as dark, so properly brown the meat and veggies prior to adding the broth.
🥩 600 gr beefpoulet/rib, cubed 2.5 cm
🥩 1/3 cup flour + 1/2 tsp salt + 1 tsp pepper + 1 tbsp chopped parsley + 1 tsp herbs/thyme
🥩 2 small onion, sliced
🥩 handful of mushrooms, sliced
🥩 400 ml beef broth
🥩 1 tbsp mustard
🥩 1.5 tbsp tomato sauce
🥩 3 bay leaves
🥩 4 clovers
🥩 1 bottle of red/brown beer
🥩 olive oil and butter
1. Coat diced meat with a few tbsp of flour mixture.
2. Sizzle meat in a pan with olive oil and/or butter until it starts to brown.
3. Put meat aside and brown the onions halfway, then add the mushrooms.
4. When everything is quite browned, add the remaining flour, mix for about 3 minutes, then add the beef broth, mustard, tomato sauce, bay leaves, and clovers.
5. Allow to simmer for 1.5 hours, stir occasionally. The water should reduce substantially.
6. Add warmed beer, stir evenly, and allow to simmer for another hour. Stir occasionally.
7. Shred the meat and mix with the remaining sauce.
This dish is traditionally served with BELGIAN fries, but we served it with potato gratin and salad.