RCI-SP.003.0042.001
Stoofvlees
Stoofvlees from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of beef suitable for stew (e.g.500 gfrom the neck), steak or low fat meat won't do the trick
- A plate witch flour1 unitmixed with pepper and salt
- onions2 unit
- of dark beer (preferably Trappist1 bottlebut any dark beer will do)
- off cherry beer (but any kind blond beer would also work)1 bottle
- A slice of bread with mustard on one side1 unit
- Two bay leaves and thyme1 unit
Method
1
Dice the meat into 2 cm cubes
2
Mix the meat with the flour until it's lightly coated.
3
Bake the meat in a pan with butter (not oil) until brown, it has to be brown in order to add colour to the sauce.
4
Put aside.
5
Bake the onion in a pot with butter again.
6
When it changes colour, add the meat and pour in the beer.
7
Put the herbs in and put the slice of bread with the mustard side down on the meat. Close the pot with a lid but put a piece of wet baking paper between the pot and lid (this seals the pot so it doesn't burn; don't forget this!)
8
Cook it on a low heat for two to three hours, or as I like it best, put it in an 100 °C oven for about four to five hours. Before serving you can mix some vinegar in the dish to spice it up a little.