|CtBF~Belgian Beef Stew with Beer and Spice Bread|
The stew is a basic stew made with beer, instead of the red wine I usually use. First, tossing the beef with seasoned flour, and searing in batches. When the beef is browned, remove from pan, and add onions and bacon. Once the onions are translucent, remove to bowl holding the beef. Add water to pan to scrape up any browned bits, and then add the beer. Return everything to the pot, along with some thyme, rosemary, bay leaves and whole cloves. Here’s where I became a bit of a rebel…I need veggies in my stew. I added carrots and mushrooms to the mix. Now cover and let simmer on low heat for about an hour. Spread the bread with Dijon mustard, and place on top of the stew. Cover and cook for another 1½ to 2 hours. Leave the lid ajar and stir occasionally. I served mine with egg noodles, and a salad. This was a phenomenal stew, and my taste tester dubbed it a keeper! Another delicious week down!!
Happy Friday everyone!
This recipe participates with CooktheBookFridays, where we are cooking through David Leibovitz’s new cookbook “My Paris Kitchen”. If you’d like to see what the rest of the group in CtBF thought of this recipe, visit our LYL post
|Amazing aromas were permeating my kitchen from this delicious stew|