Stoofvlees

"All good Belgiums learn to cook with beer. Its the national drink. This dish is a slow cooker for cold winter days. The meat is so tender it melts in your mouth."
 
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Ready In:
3hrs 30mins
Ingredients:
8
Serves:
3-4
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ingredients

  • 1 lb stewing beef
  • 1 lb pork stew meat
  • 3 large onions
  • 1 (8 ounce) can dark beer (if you have problems buying dark beer, use the darkest possible and add 1 tablespoon brown sugar)
  • 3 3 slices whole wheat bread or 3 slices seven-grain bread
  • 2 tablespoons sugar
  • 1 tablespoon butter
  • hot mustard
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directions

  • Brown beef and pork in olive oil plus one tablespoon of butter.
  • Remove meat.
  • Drop onions and sugar into meat drippings and saute till tender.
  • Add meat back to onions and fill pan with 5 cups of water.
  • Add beer.
  • Spread a thick layer of mustard on each slice of bread and lay on top.
  • of meat and sauce.
  • Cook with a lid on top of stove for 2 hours.
  • Stew mixture should cook just at the boiling point.
  • Remove lid and continue to cook till liquid has reduced to half and meat is tender.
  • Bread should have disolved into sauce.
  • Thicken with 2 tablespoons of cornstarch and 2 tablespoons of water.
  • Serve with potatoes, rice, or Belgium (french) fries.

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RECIPE SUBMITTED BY

I am from the states. Born in Illiois. I married a man from Belgium. We lived in Luxembourg for 6 years. In 2007 we bought a home in Bekond, Germany. Its a very old home in wine country,on the Mosel river.
 
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