Fry the chopped onions over medium heat and put it in a casserolle. Coat the stew meat chops in flour and knock off. Fry the stew meat pieces until they are golden brown. Season with salt and pepper. Put the pieces with the fried onions in the casserolle.  Add the cloves, bay leaf, thyme, raisins, tomato concentrate and the Liège pear syrup. Spread a slice of brown bread generously with (sharp) mustard. Put the bread in the casserolle. Add a large bottle of Trappist beer and fill further with some veal stock until the meat is covered with fluid. Let the stew to simmer uncovered at least for 2 hours over low heat until the meat is soft. Once the stew sauce has the desired thickness, place the lid on the stew. Finish the stew with a dash of balsamic vinegar and stir everything. Serve with Belgian fries and mayonaise.

Beef stew with Belgian Trappist beer

onion brown Belgian Trappist beer stew meat veal stock butter salt & pepper balsamic  
clove laurel thyme flower raisins Liege syrup bread mustard tomato concentrate
A Recipe Guide For The Amateur Chef Belgian Cuisine

Beef stew with

Belgian

Trappist beer

Fry the chopped onions over medium heat and put it in a casserolle. Coat the stew meat chops in flour and knock off. Fry the stew meat pieces until they are golden brown. Season with salt and pepper. Put the pieces with the fried onions in the casserolle.  Add the cloves, bay leaf, thyme, raisins, tomato concentrate and the Liège pear syrup. Spread a slice of brown bread generously with (sharp) mustard. Put the bread in the casserolle. Add a large bottle of Trappist beer and fill further with some veal stock until the meat is covered with fluid. Let the stew to simmer uncovered at least for 2 hours over low heat until the meat is soft. Once the stew sauce has the desired thickness, place the lid on the stew. Finish the stew with a dash of balsamic vinegar and stir everything. Serve with Belgian fries and mayonaise.
onion brown Belgian Trappist beer stew meat veal stock butter salt & pepper balsamic  
clove laurel thyme flower raisins Liege syrup bread mustard tomato concentrate
a recipe guide for the amateur chef Belgian Cuisine