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How to Cook Belgian Beef Stew

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cook Belgian Beef Stew

How to Cook Belgian Beef Stew

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Step 1 of 17
Peel onions.

Peel onions.

Step 2 of 17
Cut the onions into cubes.

Cut the onions into cubes.

Step 3 of 17
Season the meat with pepper and salt.

Season the meat with pepper and salt.

Step 4 of 17
Put pan on stove and make it hot. VERY HOT!

Put pan on stove and make it hot. VERY HOT!

Step 5 of 17
Quickly fry the meat until the outside is browned.

Quickly fry the meat until the outside is browned.

Step 6 of 17
Put a casserole on the stove with a little butter.

Put a casserole on the stove with a little butter.

Step 7 of 17
Let the onions simmer until they are glazed.

Let the onions simmer until they are glazed.

Step 8 of 17
Add two bay leaves.

Add two bay leaves.

Step 9 of 17
Open up a bottle of good Belgian dark beer.

Open up a bottle of good Belgian dark beer.

Step 10 of 17
Poor in a glass for yourself.

Poor in a glass for yourself.

Step 11 of 17
Put the meat in the casserole and poor in the half of the bottle.

Put the meat in the casserole and poor in the half of the bottle.

Step 12 of 17
Deglaze the pan with a quarter of the bottle of beer.

Deglaze the pan with a quarter of the bottle of beer.

Step 13 of 17
Make sure all the baked stuff is loosened.

Make sure all the baked stuff is loosened.

Step 14 of 17
Put mustard on a slice of bread.

Put mustard on a slice of bread.

Step 15 of 17
Place the bread with mustard on top of the meat.

Place the bread with mustard on top of the meat.

Step 16 of 17
Put the lid on and let simmer for at least 3 hours on a very low fire.

Put the lid on and let simmer for at least 3 hours on a very low fire.

Step 17 of 17
Season. It's ready

Season. It's ready

You're Done

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Mol, Belgium
marienkoen.be
Music Teacher | Choir Conductor | Geography Teacher |  Apple Distinguished Educator | Married to @anoeksmeyers

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Start Over

75
8 Comments
Supplies
Embed

5 Onions

1 Kilogram Beef

¾ Liters Bottle of good Belgian beer

1 Slice of bread

2 Tablespoons Strong mustard

2 Bay leaves

Pepper

Salt

William Read

Sounds great! Dinner for a chilly winter day! Thanks!😃

William Read 3 months ago

Koen Marien

The bread somewhat thickens the sauce. The mustard adds some acidity.

(author) 3 months ago

Wim Vanherck

Yes, that's true, the bread is there to add some 'body' to the stew. Almost everyone in Belgium has his/her own way of making this delicious dish: I personally add a bit of gingerbread (also thickens the sauce, adds flavour) and some pear syrup. ;)

Wim Vanherck 3 months ago

Oh Snap Snap

The bread probably disintegrates from the steam during cooking. Flour is usually used as roux when making stews. So in this recipe, the bread is used as thickening agent I'm guessing.

Oh Snap Snap 3 months ago

Devon Claire Flannery

Yeah I'd like to know what happens to the bread, too.

Devon Claire Flannery 3 months ago

Alina Alina

What happens to the bread slice?

Alina Alina 3 months ago

Carolyn's Sugar Free Treats

Sounds awesome! Will try this for sure.

Carolyn's Sugar Free Treats 3 months ago

Crissy Crissy

Do you live the piece of bread cooking with the rest of the meat for 3 hrs? Do u put spices?

Crissy Crissy 3 months ago

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