Stew
| Category: | Main Dishes |
| Cooking Time: | 2 h 30 min |
| Portions: |
4
|
| Kitchen: | Belgian Cuisine |
| Cost Range: | Moderate |
Ingredients:
-
1.5 kg Beef rib roast
-
4 pieces Onion
-
4 cloves Garlic
-
2 bottles Dark beer
-
2 tbsp Dijon mustard
-
2 pieces Bay leaves
-
4 sprigs Thyme
-
2 pieces Cloves
-
2 slices Old brown bread
-
1 dash Red wine vinegar
-
1 pinch Pepper
-
1 pinch Salt
-
1 Butter
-
1 kg Bintje potatoes
Instructions:
Preparation of stew:
- Season the beef with salt and black pepper.
- Heat a little butter or oil in a large frying pan over medium-high heat. Brown the meat on all sides in batches. Remove the meat from the pan and set aside.
- If necessary, add more butter or oil to the pan and sauté the onions and garlic until they are soft.
- Add the meat back to the pan and pour the dark Belgian beer over it. Stir well.
- Add the Liège syrup, bay leaves, fresh thyme, and cloves to the pan.
- Spread mustard on the slices of bread and add them to the pan.
- Stir everything together well.
- Reduce the heat and let the stew simmer covered for 2.5 to 3 hours, or until the meat is very tender and the stew has thickened. Stir occasionally and check if there is enough liquid. Add a dash of red wine vinegar if needed to balance the flavors.
- Taste the stew and season with additional salt and pepper if necessary.
Preparation of fries:
- Peel the potatoes and cut them into even strips about 1 cm thick.
- Rinse the potato strips thoroughly under cold water and pat them dry with a clean kitchen towel.
- Heat the vegetable oil in a large pan or fryer to 160-170°C.
- Fry the fries in batches for 5-6 minutes until they are golden yellow and soft. Drain them on kitchen paper.
- Increase the temperature of the oil to 180-190°C.
- Fry the fries again in batches for about 2-3 minutes, or until they are crispy and golden brown.
- Drain the fries on kitchen paper and sprinkle them with salt to taste.
