How long can you keep stew?

You can freeze stew and keep it for 9 months. Stew can be kept in your fridge 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 bitter 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.

Can I prepare the stew a day in advance?

Absolutely, that's even recommended! If the stew rests in the fridge overnight, the flavors of the beer, spices, and Liège syrup penetrate the meat even deeper. Simply reheat it the next day over low heat while you fry the fries.

How do I ensure the fresh fries become extra crispy?

Fry your fries in traditional beef tallow and always do this in two stages: first, pre-fry them until they are soft but not colored, and then let them cool. Just before serving, fry them again until they are golden brown and deliciously crispy!

How much stew is best to make per person?

Count on 200 to 250 grams of raw, unprepared beef per person. For big eaters or if you are not serving heavy side dishes, this can go up to 300 grams.

Stew with fresh fries and endive salad

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Next Level

Is there anything better than the smell of a simmering pot of Belgian pride on the fire? With this traditional recipe for stew with golden brown fries and a fresh endive salad you bring ultimate nostalgia to your own kitchen!

Making authentic stew is all about patience, the right ingredients, and a lot of love. We consciously choose beautifully marbled beef, richly cooked in a full brown Trappist beer from Westmalle. The real magic, of course, lies in the classic trick of the stove: a slice of bread generously spread with sharp mustard and a hefty spoonful of sweet Liège syrup for that irresistible, deep sauce. Without a doubt, the best recipe for a successful Sunday with family or friends.

Ingredients

What do you need?

Quantity: 4P

Stew:
2 good chunks of butter
1 kg beef stew meat in equal pieces, not too lean meat
2 large onions
1 thick slice of bread
1 generous tablespoon of strong mustard
2 tablespoons of Liège syrup
Pepper and salt
750 ml brown Trappist beer from Westmalle, at room temperature!
Thyme and bay leaf

Fries:
1 kg of fries
Beef fat for frying

Endive salad:
6 thick endive heads

Fresh mayonnaise:
all ingredients at room temperature
1 egg
1 tablespoon mustard
Pepper
Salt
Juice of 0.5 lemon
1 tablespoon vinegar
250 ml corn or sunflower oil

Fries:
1 kg of fries
Beef fat for frying

Endive salad:
6 thick endive heads

Fresh mayonnaise:
all ingredients at room temperature
1 egg
1 tablespoon mustard
Pepper
Salt
Juice of 0.5 lemon
1 tablespoon vinegar
250 ml corn or sunflower oil

Preparation method

How do you make this?

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First, finely chop the onion and sauté in butter.

Let the butter foam separately in a stew pot and brown each piece of meat nicely all around.

Do not put too much in the pot at once.

Add the meat to the onions and deglaze your pan with the beer.

Season with pepper and salt, add thyme and bay leaf, and also the warm brown beer.

Spread the mustard on the slice of bread and add it.

Add the pear syrup and let it simmer for about 2 hours under a lid.

The cooking time will depend on the quality of the meat.

Put all the ingredients for the mayo in a tall measuring cup that fits your immersion blender.

Place the immersion blender at the bottom of the measuring cup and slowly pull it up, blend until everything is nicely combined, taste and season, store in the fridge in a jar with a lid.

Finely chop the endive and mix in 2 generous scoops of mayo.

Peel the potatoes, cut into fries, rinse and dry them.

Pre-fry them at 150°C for about 5 minutes until they feel soft.

Place on kitchen paper, do not fry too much at once.

Once the stew is tender, you can fry the fries.

Heat your fryer to 180°C and fry the fries until golden brown and crispy.