Name: Belgian stew
Prep time: 155 min
Cook time: 120 min
Yield: 8
Cuisine: Francesa
Ingredients: 1.200 kilos skirt steak, or filet tips; 3 carrots, large; 2 potatoes, medium; 1/2 white onions, or purple, or 2 shallots; 900 milliliters beer, triple malt or wheat (Duvel or Carolus are ideal); 200 grams butter; 100 milliliters olive oil; 3 tomatillos, medium; 1 sprig rosemary; 2 pinches nutmeg; sea salt; pepper; 300 milliliters beef broth; 1/2 red bell peppers, without veins or seeds; 2 tablespoons white wine, for cooking, not dry

Preparation

35 mins

Medium

Cut the potatoes and carrots into julienne and then into half-centimeter or 1-centimeter cubes. Roast the tomatoes slowly with the skin on in a pan on all sides, for about 10 minutes, or in an oven without oil, for 3 minutes at 150 °C. Slice the onion into rings (half-moons) or triangles and start caramelizing in 1 tablespoon of butter and 1 tablespoon of table white wine. When the butter and wine are mixed and hot but not boiling, add the onion and turn the heat to maximum. You can sauté the onion with the liquid to caramelize or stir-fry for 2 minutes. Boil the beef broth with the potato and carrot cubes. Keep it simmering without turning it off or removing it. Add the rest of the butter to a pan and seal the meat on both sides. Count up to 30 seconds on high heat or 45 on medium and season with salt and pepper. It should remain juicy and very pink in the middle but without bleeding. Heat the olive oil with the rosemary. Slowly add the contents of 1 bottle of beer to the mixture and heat without boiling. Add the already roasted tomatoes and cut them into quarters or wedges. Add the sealed meat, already cooled, to the beef broth and cooking vegetables. Add the mixture of oil, beer, and rosemary and let it boil over medium heat for 3 minutes. The liquid will evaporate up to 40%, becoming denser. If it lacks density, add breadcrumbs or dry mashed potatoes to achieve the desired texture. Lower the heat to minimum in the largest pot, add the second bottle of beer, and let it heat on low with a lid for 1 hour 20 minutes. Add a pinch of nutmeg. If the stew starts to bubble or accumulate pressure, you can turn it off and reheat on low to make it denser and more consistent.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Belgian stew

Ingredients

Preparation

Nutritional information

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