Friday, March 18, 2016

CtBF~Belgian Beef Stew with Beer and Spice Bread

CtBF~Belgian Beef Stew with Beer and Spice Bread
There is nothing quite as good as a potted meal on a cold winters day. Although spring is in the air here in the North East, it is still pretty cool. In fact, they’re predicting snow for Sunday. OH NO!! Our pick this week for CtBF's was David’s Belgian Beef Stew with Beer and Spice Bread. It called for making a beef stew with beer. Wow, I could definitely get behind this! Despite that, when I read that you added four slices of spice bread, spread with mustard, to the stew while it cooked, I was skeptical to say the least. Although, I have learned that following a recipe the first time you make it, is very important. I’m so glad I trusted David on this one!

Pain D'Épices
I made the bread the day before making the stew. It’s a simple batter bread, but the taste is anything but simple. This bread reminded me of the spice bread that we were served all over Holland, usually  with breakfast or a cup of coffee. It’s dense and full of spicy flavor. You can find the recipe for David's spice bread (Pain D’Épices) on Lottie and Doof, where it has been shared with permission...David’s Honey 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!! 

As a side note, I will be attending my granddaughter’s play tonight. Being a grandma is such fun!
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 here. 


Amazing aromas were permeating my kitchen from this delicious stew
Bon Appétit


18 comments:

  1. I've assembled the ingredients and will start the bread as soon as Gary wakes up from his nap. I'm afraid the aroma of spicy bread will make it hard to sleep and he's had a busy week/day! I had to check in with you before I started to make sure the spice bread was worth the effort! Enjoy your granddaughter's play tonight!

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  2. Awe, have fun tonight. So happy to hear that you and your taste testers liked this one. A very good idea to add a few veggies.

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  3. I am drooling....both beef stew and spiced bread are fantastic!

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  4. Yum - it looks fabous Kathy. It seems like the spice bread is a must.

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  5. Both of your recipes turned out well. We enjoyed both the bread and the stew even though
    it was a little different than my normal. Enjoy your granddaughter's play tonight.

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  6. Everything looks so great and your weather seems perfect for just such a meal!

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  7. I can't believe you are a grandma!! Love the idea of that stew served on noodles like that

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  8. Your bread and stew look gorgeous! I like the idea of serving this with egg noodles. Hope you had a wonderful time at your granddaughter's play.

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  9. This carbonnade is one of my all-time favorites! Perfect for this time of year…

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  10. Hope your granddaughter's play goes well! Your bread and stew look terrific!

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  11. Adding the carrots make so much sense to the otherwise very brown stew that does not show up well on photograph. The aroma was amazing, agreed!

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  12. Oooo, I am so missing that I didn't make any beef stew this winter. Like you, I would have added carrots and mushrooms to this. (Not that I need much of an excuse to add veggies to a dish!) I agree that beer is a nice switch from red wine.

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  13. I hope you had fun at your granddaughter's play and that the snow missed you. We are still at 10" for the whole winter - it's crazy...
    I really wanted carrots the whole time I was making this - beef and carrots belong together.

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  14. I hope your granddaughter had fun and loved being on stage!
    I can't imagine it snowing... even in winter!
    Your bread and stew look absolutely delicious.

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  15. The aroma of the bread reminded me of speculoos. Funny, I prefer veggie-less stew. This version was interesting, but I just can't seem to embrace beef stew no matter how hard I try. We got about 6 inches of snow last night, but it's mostly melted already! Spring is trying to settle in...

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  16. Gorgeous, Kathy! Love those photos of the stew...you made it look appetizing!! I loved the photos of your granddaughter's play on FB. What fun!

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  17. I will bet this smelled sensational while cooking and everyone could hardly wait to dig in!

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  18. Hi Kathy:)
    What an intriguing recipe. My first thought brought me back to the first time I made Sauerbraten with the addition of crumbled up gingersnaps. I was taken back at first but of course, it worked!

    This is an amazing Beef Stew, certainly not ordinary:) It must have been delicious!

    Thank you so much for sharing, Kathy...

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