here is a nice old time stew to make
beef and Guinness stew
4 tbsp olive oil
1 large onion, finely chopped
150g streaky bacon, finely chopped
1.6kg shin of beef, cut into 5cm chunks
3 tbsp plain flour, seasoned
600ml Guinness
500ml good-quality beef stock
1 bouquet garni (we used fresh thyme and fresh flatleaf parsley tied together with 3 bay leaves)
METHOD
01.Heat 1 tbsp of the oil in a large casserole over a medium heat and fry the onion for 2-3 minutes until soft. Add the bacon and fry for a further 4-5 minutes, stirring occasionally. Remove and set aside.
02.Dust the beef in the seasoned flour. Heat the remaining oil in the casserole over a high heat and fry the beef, in batches, for 3-4 minutes, until browned all over.
03.Reduce the heat to medium, return the onion and bacon and all the beef to the casserole and add the Guinness, stock and herbs. Season well and bring to the boil.
04.Reduce to a simmer and cook, partially covered, for 2½ hours until the meat is meltingly tender. Season before serving half the stew
Check out a recipe for a Flemish Carbonnade. Magnificent version of stew, with beef marinaded in a Dubbel.
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Quote from: bigvalen on January 06, 2017, 11:25:39 PM
Check out a recipe for a Flemish Carbonnade. Magnificent version of stew, with beef marinaded in a Dubbel.
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Carbonnade would be French no?
Stoofvlees is Flanders
Its nice, but at prices for Belgian beers here it can be very expensive
Stick to coddle O0
http://www.saveur.com/article/Recipes/Classic-Beef-Beer-Stew - ah, make your own Dubbel, so :-)
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And yes, shin beef is great for stews.
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