Limbourgian Beer Stew

READY IN: 3hrs 15mins


  • 250
    g onions, roughly chopped
  • 2
    slices peperkoek (spiced bread)
  • 1
    slice bread, spread with a liberal amount of appelstroop (thick apple syrup)
  • 25
  • 12
    cup flour
  • salt and pepper
  • Marinade
  • 200
    ml vinegar (usually apple vinegar, though white wine vinegar works very well also)
  • 150
    ml dark beer (Belgian)
  • salt and pepper


  • Rub both sides of the meat steaks with salt and pepper. Cut in pieces (about 1x1 inch).
  • Make marinade with vinegar, beer, bay leaves, cloves and pepper corns, add salt and more pepper according to taste. Put the meat in the marinade and leave in fridge for 24 hours.
  • Fry onion in butter, take out of pan.
  • Dry meat with paper towel, rub flour onto the meat. Fry the meat in butter until slightly brown. Put the fried onions back in the pan.
  • Take bay leaves, pepper corns and cloves out of marinade. Now put marinade in the pan until meat is covered with fluid.
  • Put 2 slices of spiced bread in with the ingredients in the pan. Also add the sandwich spread with appelstroop. (I cut these in 4 pieces first). Mix into meat/onion mixture.
  • Let simmer on low fire (the fluid should barely cook) for a couple of hours. The dish is done when the meat almost falls apart.
  • Serve with fries.