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Flemish beef stew

Public
Course: Main course
Preparation time: 40 minutes
Cooking time: 180 minutes
Energy: 121 kcal / serving

Instructions

  • 1.   Cut the onions, then the bacon.
  • 2.   Cut the meat into 5 cm by 2 cm cubes.
  • 3.   In an ovenproof casserole dish, brown the meat in butter.
  • 4.   Before removing the meat, add the bacon to precook it.
  • 5.   Replace the meat with the onions to brown them.
  • 6.   Add the brown sugar and reduce the heat so that the onions caramelize slightly.
  • 7.   Off the heat, alternate the meat and onions in the casserole dish, season with salt and pepper, and add the bouquet garni.
  • 8.   Pour beer into the dish until it reaches the level of the meat.
  • 9.   Cover the preparation with stale bread spread with mustard.
  • 10.   Cover and place in a low oven for 3 hours at 90°C-120°C (thermostat 3-4).
  • 11.   I use a small Gueuze beer, or a mix of brown and blonde beer.

Ingredients for servings

  • 6 slice of beef chuck
  • 350 g of onion
  • 200 g of smoked bacon
  • 1 tablespoon of brown sugar
  • 1 bouquet garni
  • 1 stale bread

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    121 kcal
    6 %
  • Fat
    7,9 g
    11 %
  • of which saturated
    2,78 g
    14 %
  • Carbohydrates
    5,45 g
    2 %
  • of which sugar
    4,52 g
    5 %
  • Protein
    6,21 g
    12 %
  • Fibers
    1,11 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference