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.

Stew with fresh fries and endive salad

Name: Stew with fresh fries and endive salad
Cook time: 2 min
Total time: 2 min
Yield: 4P
Ingredients: 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

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Do you want to get started with this stew, fresh fries, and endive salad? Discover the full recipe here!

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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?

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.

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