How long can you keep stew?

You can freeze stew and keep it for 9 months. Stew can be kept in your refrigerator for 2 days and vacuum-sealed for up to 2 weeks.

Which beer to use for stew?

If you want nice dark stew, go for a dark beer. Do not use bitter beer if you are not a fan of a bitterer taste in your stew. Kriek or fruit beer will make the stew sweeter. You can always add a touch of sweetness with Liège syrup or brown sugar. You can also replace beer with red wine and add some tomato paste to make an Italian version.

Stew with brown beer and mashed potatoes

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Stew with brown beer and mashed potatoes, a delicious classic from Belgian cuisine. Discover my recipe here!

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Ingredients

What do you need?

Quantity: 4p

1 kg of stew meat (from the muscle)
1 tbsp butter
1 large sweet onion
2 shallots
3 slices of gingerbread
2 bottles of brown beer at room temperature
Pepper and salt
Thyme & bay leaf
0.5 tbsp gochujang (Sriracha sauce or cayenne pepper)
1 tbsp brown sugar
1 tbsp mustard

Mashed potatoes
3 spring onions

Preparation method

How do you make this?

Put your heavy-bottomed pot on the heat and let the beef fat melt in it along with the butter. Season the meat well with pepper and salt and brown each piece on both sides until nicely crusted and colored. This is an important step, so take your time, set the browned meat aside in a dish.

Sauté the chopped onion and shallot in the same pot and deglaze with the beer, scraping up the browned bits from the bottom into your pot, that's where all the flavor is. Cut the gingerbread into smaller cubes and now add all the remaining ingredients, mix them together and add the meat, let it simmer gently under a lid for 1 hour until the meat is tender, stirring occasionally.

Serve a scoop of mashed potatoes in a deep plate, make a well and serve a portion of stew over it... yes, oh yes love this! Finish with finely chopped spring onion.

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