Cookbook:Stoofvlees

Cookbook | Ingredients | Recipes

Ingredients

• 500 g of beef suitable for stew (e.g., from the neck), steak or low fat meat won't do the trick
• A plate witch flour, mixed with pepper and salt
• 2 onions
• 1 bottle of dark beer (preferably Trappist, but any dark beer will do)
• 1 bottle off cherry beer (but any kind blond beer would also work)
• A slice of bread with mustard on one side
• Two bay leaves and thyme

Procedure

1. Dice the meat into 2 cm cubes
2. Mix the meat with the flour until it's lightly coated.
3. Bake the meat in a pan with butter (not oil) until brown, it has to be brown in order to add colour to the sauce.
4. Put aside.

1. Bake the onion in a pot with butter again.
2. When it changes colour, add the meat and pour in the beer.
3. Put the herbs in and put the slice of bread with the mustard side down on the meat. Close the pot with a lid but put a piece of wet baking paper between the pot and lid (this seals the pot so it doesn't burn; don't forget this!)
4. Cook it on a low heat for two to three hours, or as I like it best, put it in an 100 °C oven for about four to five hours. Before serving you can mix some vinegar in the dish to spice it up a little.

Serve with French Fries and lettuce and tomatoes.