Belgian stew with brown beer, carrot and parsnip

Name: belgian stew with brown beer, carrot and parsnip
Cook time: 20 min
Total time: 155 min
Yield: 4
Ingredients: 2 medium sized onion; 700 g beef sukadelap; 1 el wheat flour; 30 g unsalted butter; 30 cl Leffe brown; 1 beef broth tablet; 200 ml tap water; 2 el dijon mustard; 2 laurel leaf; 400 g parsnip; 200 g winter carrot

Soup stew with onion, brown beer, mustard, bay leaf, parsnip and winter carrot.

Ingredients

Directions

Cut the onions into half rings.
Cut the meat into 2 cm pieces and sprinkle with the flour, pepper and salt.
Heat the butter in a frying pan and fry the onions for 3 min. Add the meat and cook over medium heat on all sides in 4 min.
Add the beer, the bouillon tablet, the water, the mustard and bay leaves. Put the lid on the pan and let the meat cook for 2 hours.
Meanwhile, peel the parsnip and winter carrot and cut into 1 cm cubes.
When the meat is tender, add the parsnip and carrot. Stew without lid for another 15 minutes.
Remove the bay leaves from the stew.