The Orange Pot

Home // Flemish Beef and Beer Stew

Prep: 20 mins // Cooking time: 2 hours or more

Ingredients list:

• 1kg of beef
  
• Traditionally shin of beef is used, but any lean cut with sinew and fat trimmed-off works well.
  
• Cubed.
  
• 2 tbsp plain flour, with pinch of salt and black pepper
  
• 25g of (proper) butter
  
• 2 tbsp cooking oil of your choice
  
• 500g of shallots (or brown onions), roughly chopped
  
• 1 sprig of fresh thyme
  
• 3 bay leaves (because why not)
  
• 2 small bottles (33cl) of Belgian beer
• I've tried various, my favourite being St Stefanus Blonde, but others work and bring a different flavour, including Duvel, Leffe and darker brown Belgian beers.
  
• 250ml of beef stock
  
• 2 heaped tbsp (scoops) of redcurrant jelly
  
• 1 tbsp cider vinegar

Cooking instructions

1. Pre-heat oven to 180C
2. Dredge the beef in seasoned flour, mix to coat the meat
   
3. Heat butter and oil in large non-stick Dutch/enamelled Iron pot (Orange colour not essential)
4. Add the beef to the pot and brown on all sides
5. Remove the beef and set to one side
   
6. In the same pan, cook the onions or shallots until browned, then return the beef to the pan.
7. Add the herbs, beer and stock to the pan, scraping up the browned bits from the bottom.
8. Add the redcurrant jelly and stir well
9. Put the lid on the pot, and place in the oven to cook for 2 hours, or until meat is tender.
10. Serve with chips (or root vegetables and mash, just don't tell the Belgians)