This is a famous Belgian dish.
The taste depends on the beer you use. It is all up to you how to make this.
The lighting in my kitchen is really poor, so don't mind the potato quality pictures!
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Step 1: Ingredients
For this easy recipe you need:
- Half a kilo beef chuck cut into thick slices (~4cm long)
- 1 big onion
- Dark brown beer. (Dark leffe is used here, but you can use stronger beer if you like, just don't use beer that is to bitter)
- ~1 tbsp mustard
- cornstarch to thicken the sauce
Step 2: The Onion
Cut the onion into rings.
Met some butter in a pan, add the onion rings.
Stir until they are brown-ish. (The darker the better, but not black)
Once done, add it to the slow cooker.
Step 3: Brown the Meat
Season the meat with some pepper and salt.
Add butter in a deep pan and let it melt
Start adding the meat 3-4 pieces at a time so the pan keeps the high temperature. Turn the meat to get it brown on all sides.
When all the meat has this nice brown crust, add it to the onions in the slow cooker.
Step 4: Whisk the Residue With the Beer
Get the pan from the heat and add the beer to it.
Whisk until you can't see any residue sticking to the pan.
Put it back on the heat again until it boils, keep stirring.
As soon as it boils, add it to the meat and onions in the slow cooker.
Add water to all of this until the meat is just barely submerged (instead of water you can use more beer, but add it to the beer in the pan). Add the mustard and thyme. Let is cook on low for 5-6 hours.
Step 5: Add the Cornstarch and Finish
30min - 1hour before serving, add the cornstarch.
Stir the stew and let it cook a little longer.
Serve with anything potato related
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