Belgium foods

Belgium foods: Antwerp Recipes for dishes made from beef.

Anwerpian stew

Beef for stew may be cut from any part of the carcass except the shank, but it is usually cut from the chuck or round. Beef for stew is boneless and usually well-trimmed. The pieces are approximately 3/4 to 1-1/2 inches. Look for packages that have the most uniform size pieces and the least amount of fat.

If pre-cut or pre-packaged beef for stew is not available, if a different size piece is needed, or if beef chuck or round is on special, any beef chuck or round cut, except top round, may be used. Trim and cut into the appropriate size pieces for use in beef stew recipes.

Ingredients (serves 4 )

1 kg of beef for stew
A big pint of de konink Tripel beer
Mustard
Two slices of bread
2 onions
Thyme, laurel

Recipe
Fry the onions together with the stew meat.

When it is brown add the big pint of Beer and add some water until everything is covered.

Add thyme and laurel. Cover the slices of bread with mustard.

Put this on the top in the pot.

Boil this until the meet is tender. It might take 2 hours or 4 hours - this really depends on the quality of your meet.

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