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Beef stewed in beer with onions, brown sugar, and herbs.
This is the national Belgian dish. In some regions, bread spread with mustard is added towards the end of the cooking to give a special texture to the sauce. Rodenbach red beer is traditionally used in this recipe but any good red beer will do (possibly from Belgium).
|800 g||blade pot roast, rib roast or shoulder cloud, cut into cubes|
|1 tbsp||butter, unsalted||14 g|
|1 tbsp||canola oil||15 mL|
|1 1/2||onions, finely chopped||300 g|
|2 tbsp||cornstarch||16 g|
|1 1/3 cup||gluten-free beer||330 mL|
|2||bay leaf||0.4 g|
|1 sprig||rosemary, fresh||5 g|
|1/2 tbsp||brown sugar||6 g|
|1/2 tbsp||wine vinegar||8 mL|
|1||rutabagas, or turnips, peeled and cut into large pieces||150 g|
|2||potatoes, peeled and cut into large pieces||400 g|
|1 pinch||salt [optional]||0.1 g|
|ground pepper to taste [optional]|
A baking or casserole dish with a tight-fitting lid is necessary for this recipe.
This stew can be made a few days ahead and reheated over moderate heat.
per 1 serving (340g)
% Daily Value
|Vegetables and Fruits :||2||servings|
|Grain Products :||¼||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||serving|
|Meat and Alternatives||3|