[Cooking with Her Excellency, Belgium] Flemish stew (beef stew with Belgian brown beer)
Flemish stew (beef stew with Belgian brown beer)
1.2 to 1.5 kilograms (2.6 to 3.3 pounds) stewing beef
3 mid-sized onions
3 mid-sized carrots
2 cloves of garlic
3/4 to 1 liter (3 to 4 cups) of Belgian Trappist beer (ex. Chimay, Leffe)
2 tablespoons plain flour
1 tablespoon olive oil
30 grams (1 ounce) salted butter
4 to 5 bay leaves
4 to 5 sprigs of thyme
5 to 7 pinches of salt and black pepper
2 tablespoons honey or brown sugar (optional)
1. Cut the meat in cubes of 3 to 4 centimeters (1 to 1.5 inches). Chop onions, carrots and garlic.
2. In a large, heavy-bottomed pot, melt butter and oil together and add the chopped onions. Fry on high heat for 5 to 7 minutes until glazed.
3. Add meat and cook on high heat for 3 to 5 minutes until rich golden brown all over. Stir occasionally.
4. Mix in flour and then the sliced carrots and garlic. Cook for 2 to 3 minutes on high heat.
5. Add beer and season with bay leaves, thyme, salt and pepper. Simmer over low heat for 2 hours. (Optional: Add honey or brown sugar and simmer for 15 minutes more.)
6. Serve with boiled potatoes and chopped parsley if desired.