Trappist Beer stew / vlaamse Stoofvlees Carbonade/ Belgian Chef with a French accent/ How to скачать в хорошем качестве

Trappist Beer stew / vlaamse Stoofvlees Carbonade/ Belgian Chef with a French accent/ How to

Another lockdown cooking video! This time the favorite stew of every belgian! Made with trappist... but you can make it with some other beers, for preference a brown beer! Add me on facebook and instagram #belgianchefwithafrenchaccent Beer Lanterne from :   / ermitagenanobrasserie   Recipe: What you need? Beer (trappist) Beef meat for stew (i used the shank, because the bone gives more flavor) Onion Flower Bread Mustard (You can add carrots) Thym Bay leafs Cloves Some water (if you don’t have enough beer, but then you need to add some stock cubes) (or use stock : preferences veal stock) Roux or maizena for thicken the sauce Step by step: 1/ cut the meat in cubes, as well the onions. Prepare your beer and spices 2/ on a high fire heat up your butter, add your meat and seal it till brown, add your onions. Once the onions are transparent, add some flower. 3/ add the beer (and,or stock), add your spices and a covered slice or 2 of bread with mustard. (That’s to thicken the sauce) 4/ simmer on low fire for 3 hours. 5/ for preference leave it 1 night in fridge or somewhere cool. It makes the stew better in flavor 6/ heat up (if you want to use carrots, add some carrots and let it boil for 20 minutes.) Thicken the sauce with roux or maïzena 7/ serve with fries or potatoes.