Beef stew cooked in beer has long been part of the culinary heritage of Flanders, and it is still one of the most popular stews.
Through the ages, the recipe has varied, and every mother passes on her "secret" to her children. Some like to add liver or kidneys to the beef, which certainly gives the stew a more distinctive flavour. Others like it more "sweet" and add a slice of pain d'epices, an old-fashioned honey spice, bread, or even a slice of country bread spread with a strong mustard. These spicy and sweet flavourings have been an integral part of the Flemish palate and cuisine since the Middle Ages.
- 1 kg stewing steak in chunks
- 50 g butter or margarine
- bay leaves
- salt and pepper
- 2 finely chopped onions
- 1 slice of bread
- 1 dl beer (Rodenbach)
- Sauté the onion in the butter or margarine and sear the meat chunks
- Add the herbs, spices, salt and pepper
- Cover well and allow to gently simmer for a long time
- After a few minutes, add the beer and the slice of bread smeared with mustard
- Add water if necessary
- Serve with fries.