eppie
12-29-2005, 12:18 PM
I don't post much, but I do check every day to see what's going on with the "beer friends" (my wife's term). Well to give a little something back, I thought I'd post my recipe for Flemmish Beef Stew. It was given to me by my flemmish mother in law so you know it's authentic.
Disclaimer:
I just hung out with her in kitchen when she made it and she doesn't measure anything, so all the measurements are just approxamations. It is stew after all so you can't go too far wrong.
Flemmish Beef Stew
-1 lb stewing beef
-1 bottle brown beer
-1 med. onion
-butter
- +/- 1Tbls vinegar
-salt, pepper, dried thyme, cloves, sugar
-dijon mustard
-flour (or other thickening agent)
-roughly dice oinion and put in large stewing pot (low heat) with a bit of butter
-In another pan (med-high heat) melt another pat of butter and wait for it to bubble up and settle back down (don't know why) then add about 1/3 of the beef and season with salt and pepper. Sear all sides of the peices and transfer to pot with oinions. Rinse the pan with a little bit of water and pour the brown juice in with the stew.
-Repeat the previous step two more times for the rest of the meat.
-Add the beer, vinegar, thyme (half a Tbls ?), 2-3 bay leaves, cloves and 2-3 tsp sugar
-Bring this up to a simmer and let cook for 1 hr/ lb (or half as long in a pressure cooker)
-Fish out the bay leaves if you can and the cloves at all costs (see notes)
-Add a big spoonful of dijon mustard and some diluted flour or other thickening agent and let simmer for another 10 min
Notes:
-I save 1 of the large outer shell pieces of the oinon and prick it with two cloves. This works as a sort anchor so the I can fish it out at the end
-This is typically served with fries (DON'T CALL THEM FRENCH, THEY'RE BELGIAN) and salad
-Some people leave the mustard out of the stew and eat it with toast coated in mustard.
-I usually use Grimbergan double (I used Leffe tonight). Any typical Belgian Double works.
-smakelijk!
________
1SquirtyTeen live (http://camslivesexy.com/cam/1SquirtyTeen)
Disclaimer:
I just hung out with her in kitchen when she made it and she doesn't measure anything, so all the measurements are just approxamations. It is stew after all so you can't go too far wrong.
Flemmish Beef Stew
-1 lb stewing beef
-1 bottle brown beer
-1 med. onion
-butter
- +/- 1Tbls vinegar
-salt, pepper, dried thyme, cloves, sugar
-dijon mustard
-flour (or other thickening agent)
-roughly dice oinion and put in large stewing pot (low heat) with a bit of butter
-In another pan (med-high heat) melt another pat of butter and wait for it to bubble up and settle back down (don't know why) then add about 1/3 of the beef and season with salt and pepper. Sear all sides of the peices and transfer to pot with oinions. Rinse the pan with a little bit of water and pour the brown juice in with the stew.
-Repeat the previous step two more times for the rest of the meat.
-Add the beer, vinegar, thyme (half a Tbls ?), 2-3 bay leaves, cloves and 2-3 tsp sugar
-Bring this up to a simmer and let cook for 1 hr/ lb (or half as long in a pressure cooker)
-Fish out the bay leaves if you can and the cloves at all costs (see notes)
-Add a big spoonful of dijon mustard and some diluted flour or other thickening agent and let simmer for another 10 min
Notes:
-I save 1 of the large outer shell pieces of the oinon and prick it with two cloves. This works as a sort anchor so the I can fish it out at the end
-This is typically served with fries (DON'T CALL THEM FRENCH, THEY'RE BELGIAN) and salad
-Some people leave the mustard out of the stew and eat it with toast coated in mustard.
-I usually use Grimbergan double (I used Leffe tonight). Any typical Belgian Double works.
-smakelijk!
________
1SquirtyTeen live (http://camslivesexy.com/cam/1SquirtyTeen)