Lighter Flemish Beef and Beer Stew (Carbonnade Flamande)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Pat 600 g diced stewing beef dry and season with salt and pepper. Heat 1 tbsp rapeseed oil in a casserole dish and sear the meat in batches over a high heat, then remove.

2. 2

   Cook 3 onions, sliced into half-rings, in the same pot for 8 minutes until golden brown. Return the meat to the pot.

   8:00
3. 3

   Deglaze with 330 ml dark beer, add 2 bay leaves and stir in 1 slice of gingerbread spread with 1 tbsp mustard. Cover and braise over a low heat for 2 hours.

   2:00:00
4. 4

   The gingerbread dissolves and thickens the sauce. Adjust the seasoning and serve with boiled potatoes or vegetables.