Ian Ian

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Recipe of Belgian stew

Ian Ian

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Recipe of Belgian stew

Belgian stew

35 mins
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Recipe full, hot and hot, ideal to accompany with bread or enjoy alone.
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8 portions
  • 1.200 kilos beef brisket, or fillet tips
  • 3 carrots, big
  • 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 tomatoes, medium
  • 1 branch rosemary
  • 2 pinches nutmeg
  • sea ​​salt
  • black pepper
  • 300 milliliters beef broth
  • 1/2 red peppers, without veins or seeds
  • 2 tablespoons white wine, to cook, not dry


Cut the potatoes and carrots into julienne and then into cubes of half a centimeter or 1 centimeter.
Roast the tomatoes over low heat with everything and skin in a pan on all sides, approximately 10 minutes or in an oven without oil, for 3 minutes at 150 ° C.
Cut the onion into slices (half moons) or triangles and start to caramelize in 1 tablespoon of butter and 1 tablespoon of white table wine.When the butter and wine are mixed and are hot but not boiling, add the onion and bring the fire to the maximum. The onion can be weighed with the liquid to caramelize or sauté for 2 minutes.
Boil the beef broth with the potato and carrot dice. Leave it on low heat 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 seconds over medium heat and salt and pepper. It should be juicy and very pink in the middle but without emanating blood.
Heat the olive oil with the rosemary. Gradually add the contents of 1 bottle of beer to the mixture and heat without boiling. Add the tomatoes that are already roasted and cut them into quarters or segments.
Add the sealed meat, already cooled, to the beef broth and the cooking vegetables. Add the oil, beer and rosemary mixture and boil over medium heat for 3 minutes. The liquid will evaporate up to 40%, becoming denser. If there is a lack of density, add ground bread or dried potato mash to give it the desired texture.
Lower the heat to a minimum in the largest pot, add the second bottle of beer and let it heat over low heat with a lid for 1 hour 20 minutes. Add the pinch of nutmeg. If the stew begins to move or accumulate pressure, it can be turned off and reheated at low heat to make it more dense and consistent.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
Rate this tip
Ratings (2)
Ana Dekeyser
21/09/2020 22:08:18
Se ve rico, pero éste no es el estofado belga tradicional.
Sandri Ux
02/09/2017 20:57:43
Se lee complicada

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