Servings: 4
Calories: 600kcal
Ingredients
The meat
The sauce
- 2 onions (large, cut into half rings)
- 250 g mushrooms
- 4 carrots
- 2 tbsp mustard
- 0,75 l beer (brown PiedBoeuf)
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 cloves
- 1 tbsp maple syrup (or sugar)
- 2 slices bread (dark )
- 1 tbsp apple cider vinegar (optional)
Instructions
Preparation
- Cut the 1 kg stew into cubes of about 3 cm. Put the meat in a bowl and season heavily with
, and possibly with . Also sprinkle with 2 tbsp flour and mix well. - Shred the 2 onions. clean the
and cut into wedges. Grate the 4 carrotsand cut into slices.
Implementation
- Melt 2 tbsp butter in a large casserole over medium-high heat. Fry the meat in portions until crispy brown on all sides. Remove meat from pan and set aside.
- Deglaze the bottom with a little butter and/or a little beer. Fry the onions over low heat until soft and golden brown, about 10 minutes.
- Place the meat back in the pan on top of the onions. Add
, and . Add the shredded carrots and mushrooms. Pour over with 0,75 l beer. - Coat the 2 slices bread on one side with 2 tbsp mustard and place them mustard side down on the stew meat.
- Add 1 tbsp maple syrup and 1 tbsp apple cider vinegar.
- Bring to a boil, lower the heat and simmer gently with the lid on the pan for 2 to 2.5 hours, or until the meat is buttery tender.
- Stir in the stew, remove the bay leaves and thyme sprigs.
- Taste and finish with additional pepper, salt, sweet (maple syrup) or sour (apple cider vinegar).
- Serve the stew with fries, mashed potatoes or a piece of crusty bread.
Nutrition Facts
Serving: 1serving | Calories: 600kcal
Tips
- Thickness of the sauce: The sauce is thickened by the flour, a slice of butter, and the boiling down. Still not enough? Then add cold dark roux (store-bought or homemade).
- Sweetness of the sauce: Make the sauce sweeter by using dark sugar or maple syrup.
- Beer choice: This recipe used Pied Boeuf dark table beer, which already gives a sweet touch. Other dark beers are also suitable, but note that each beer gives its own specific flavor (sweet/bitter) to the sauce!
Heel lekker, zeker ook met varkenswangetjes
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Met stoofvlees maak je me altijd gelukkig en deze was zeer lekker maar die met varkenswangetjes is nog net iets beter. Het vlees is malser en de kooktijd is korter.