Compliments to the chef

[Andres]

Flemish beef stew (traditional belgian recipe) (for 2 persons)

500 grams of beef stew meat, cut into medium sized cubes
salt
pepper
butter
a bottle of dark table beer (I use Piedboeuf, don't know if you have an equivalent abroad; just take any dark beer with low alcohol percentage that has a sweet, fruity taste (the beer has to be sweet, otherwise the sauce will be too bitter)) or Kriek beer
3 leaves of dried bay laurel
thyme (a tablespoon)
2 slices of bread
3 onions
2 tablespoons of flour
20 centiliter of milk
mustard
1 table spoon of brown sugar


1) Cut the onions in little pieces (but not too little) or ringshop them
2) Melt the butter, brown the meat and add salt and pepper
3) remove the meat
4) add the (ringshopped) onion and the flour and fry slowly for a minute or three.
5) do the meat back into the pan, together with the bay leaves and the thyme;
6) pour in the beer (start with about 30 centiler (0,3 liter)
7) put it on low fire and let sudder for about an hour, an hour and a half;
8) slather the slices of bread with mustard and put them on top, mustard side down.
9) let it cook for another 30 minutes, mix it from time to time;
10) let it cook for a long while, say 2 hours, you want the meat to get very tender;
11) about 30 minutes before it's ready, stir well, the bread will bind the sauce.
12) 5 minutes before it's ready, pour in the milk and mix a bit

Always keep an eye on the pan and add some extra water or beer if needed.


Serve with fries and lettuce with mayonnaise. The dish is traditionnally accompanied by beer (doesn't have to be the same as the on you used for the sauce).

[Peasant Phill]

Flemish beef stew (traditional belgian recipe) (for 2 persons)

500 grams of beef stew meat, cut into medium sized cubes
salt
pepper
butter
a bottle of dark table beer (I use Piedboeuf, don't know if you have an equivalent abroad; just take any dark beer with low alcohol percentage that has a sweet, fruity taste (the beer has to be sweet, otherwise the sauce will be too bitter)) or Kriek beer
3 leaves of dried bay laurel
thyme (a tablespoon)
2 slices of bread
3 onions
2 tablespoons of flour
20 centiliter of milk
mustard
1 table spoon of brown sugar


1) Cut the onions in little pieces (but not too little) or ringshop them
2) Melt the butter, brown the meat and add salt and pepper
3) remove the meat
4) add the (ringshopped) onion and the flour and fry slowly for a minute or three.
5) do the meat back into the pan, together with the bay leaves and the thyme;
6) pour in the beer (start with about 30 centiler (0,3 liter)
7) put it on low fire and let sudder for about an hour, an hour and a half;
8) slather the slices of bread with mustard and put them on top, mustard side down.
9) let it cook for another 30 minutes, mix it from time to time;
10) let it cook for a long while, say 2 hours, you want the meat to get very tender;
11) about 30 minutes before it's ready, stir well, the bread will bind the sauce.
12) 5 minutes before it's ready, pour in the milk and mix a bit

Always keep an eye on the pan and add some extra water or beer if needed.


Serve with fries and lettuce with mayonnaise. The dish is traditionnally accompanied by beer (doesn't have to be the same as the on you used for the sauce).

[Fragony]

Maybe I am having a Freudian slip but what is that you are doing there. It's a stew ffs. To each their own I guess

[Andres]

I think he's hungry and wants me to cook for him.

[Fragony]

That's one way to put it

[caravel]

I like it... not sure about the bread... but yes, i will give this a go at some point...

(talking about the food, not what the cartoon/smiley is doing...)

[Andres]

I like it... not sure about the bread... but yes, i will give this a go at some point...

You need to add in the bread with mustard to bind the sauce. The flour and milk are for the same purpose.

If you like to make the same dish, but with a different taste, you can use Madeira wine instead of beer; that's how my mother usually does it.

[caravel]

a bottle of dark table beer (I use Piedboeuf, don't know if you have an equivalent abroad; just take any dark beer with low alcohol percentage that has a sweet, fruity taste (the beer has to be sweet, otherwise the sauce will be too bitter)) or Kriek beer

I looked up Piedbouf Brune "table beer" and it's 1.5% volume, I've never seen anything like that here...

you can use Madeira wine instead of beer

Also difficult to get hold of... and expensive...

Kriek is overpriced here (bear in mind that we pay an extortionate beer tax on top of VAT) and we can only get the Bacchus stuff in tiny bottles, will it do the job...?

[Fragony]

Any beer will do for a nice stew, can also use red wine

[Moros]

I looked up Piedbouf Brune "table beer" and it's 1.5% volume, I've never seen anything like that here...

Also difficult to get hold of... and expensive...

Kriek is overpriced here (bear in mind that we pay an extortionate beer tax on top of VAT) and we can only get the Bacchus stuff in tiny bottles, will it do the job...?

Leffe is easy to find abroad. A Brown one works rather good as well. But you might want to add a bit more sugar or something else to give it a bit of sweeter or fruitier taste. I often add in traditional haspengouw syrope. But you might like it better without extra the extra sweetening just as well.

[HopAlongBunny]

Wine or beer, the cheapest and most satisfying way to do it is to make it.