Quorn Stoverij Belgian Beer Sauce Stew Recipes

CARBONNADE FLAMANDE (BEEF AND BEER STEW)

Steps:

• Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.
• Drain the beef and reserve the marinade. Pat dry the beef with paper towels.
• In a dutch oven, heat the olive oil until pipping hot. Fry the beef in batches, until golden brown on all sides, about 10 minutes. Remove the beef cubes and reserve.
• In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.
• Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).
• Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.
• Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.
• Cook for 1.5 hours.
• Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.
• Sprinkle some fresh parsley on top and serve with fries.

QUORN STOVERIJ (BELGIAN BEER SAUCE STEW)

Steps:

• Saute onions in olive oil.
• Add quorn and cook for 5 minutes with the onions.
• Add the sliced carrots and cook for about 10 minutes.
• Deglaze with chicken stock.
• Add mushrooms.
• Add all the herbs and the pint of beer. (save a few ml of beer ~ 3 tablespoons).
• Simmer over low heat stirring occasionally for about an hour-an hour and a half until sauce has slightly thickened and carrots are soft.
• Add the remaining beer and the teaspoon of flour or
• corn starch. (Make sure you're stirring when you add the thickening agent).
• Turn the heat up and cook for around 10 more minutes stirring constantly until sauce is thick and creamy.
• Towards the end, add the tablespoon of jam if you feel it is not sweet enough.
• Enjoy with rice, couscous or past as a side.
• (Or go all Belgian and get potato croquettes).
• Freezes well. Tastes even better the next day! :).

LIMBOURGIAN BEER STEW

Steps:

• Rub both sides of the meat steaks with salt and pepper. Cut in pieces (about 1x1 inch).
• Make marinade with vinegar, beer, bay leaves, cloves and pepper corns, add salt and more pepper according to taste. Put the meat in the marinade and leave in fridge for 24 hours.
• Fry onion in butter, take out of pan.
• Dry meat with paper towel, rub flour onto the meat. Fry the meat in butter until slightly brown. Put the fried onions back in the pan.
• Take bay leaves, pepper corns and cloves out of marinade. Now put marinade in the pan until meat is covered with fluid.
• Put 2 slices of spiced bread in with the ingredients in the pan. Also add the sandwich spread with appelstroop. (I cut these in 4 pieces first). Mix into meat/onion mixture.
• Let simmer on low fire (the fluid should barely cook) for a couple of hours. The dish is done when the meat almost falls apart.
• Serve with fries.

STOOFVLEES (BELGIAN BEEF STEW)

Steps:

• Glaze the onion in margarine in a large skillet.
• Add the beef and cook until it has browned.
• Add all of the beer, the beef, the chocolate and the bay leaf.
• Spread the mustard onto the slices of peperkoek or bread and place in top of the meat.
• Add salt and pepper to your taste.
• Leave to cook on low heat for at least 1 1/2 hours, but the longer it cooks the better it tastes, stir from time to time preventing it to burn. The sauce should have a pretty thick consistency.
• The leftovers of this recipe can be frozen or the recipe can easily be doubled.
• Enjoy!