Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.
Have not you received the code? check in the junk mail tray.
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
Preparation
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.
Did you cook this recipe?
Print recipe for:
Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Level 0
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by
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
Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.
Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
Belgian stew
71
Favorites
Collections
Glider
Super List
Upload your Photo
To print
Menu Glider
Select the day in the calendar where you want to add the recipe
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: