Food 1 Jan '15

Beef stew with abbey beer and chocolate

Three top products that raise each other to a higher level. Put it to the test with this solid Belgian recipe. Chances are you will melt...


Ingredients (4 people):

1 kg Mydibel fries (10/10)
1 kg lean beef, cubed
2 onions
2 cloves of garlic
25 g butter
salt and pepper
thyme, nutmeg
1 bay leaf
1 slice of bread without crusts
1 tablespoon brown sugar
1 bottle dark abbey beer (Westvleteren 12, Westmalle Dubbel, Rochefort, Chimay Blauw)
20 g unsweetened chocolate



Slice the onion into rings, crush the garlic. Fry them in some butter.

Remove from the pan then fry the meat in the remaining butter. Sear all sides and fry until you achieve a lovely brown colour. Season with nutmeg, pepper and salt.

Add the onion and the garlic to the meat, reduce the heat and simmer for 20 minutes.

Pour in the beer – the meat must be covered completely. Add bay leaf, thyme and brown sugar.

Cover one side of the slice of bread with a thick layer of mustard; place this on top of the meat, mustard facing down. Add the chocolate (you won’t taste it but it provides a lovely colour and creates a smooth sauce).

Simmer for two hours over low heat; tilt the lid to allow steam to escape. Close the lid once the sauce has reached the desired thickness.

Deep fry the fries for 4 minutes in hot oil (175°C).

Serve the fries and the stew on a heated plate and spoon some mayonnaise over the fries.

Serve with a delicious Belgian beer with a lovely head.

Bon appétit!