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CharlieG
Belgian stew with brown beer, carrot and parsnip
Soup stew with onion, brown beer, mustard, bay leaf, parsnip and winter carrot.
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Ingredients
Directions
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Cut the onions into half rings.
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Cut the meat into 2 cm pieces and sprinkle with the flour, pepper and salt.
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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.
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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.
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Meanwhile, peel the parsnip and winter carrot and cut into 1 cm cubes.
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When the meat is tender, add the parsnip and carrot. Stew without lid for another 15 minutes.
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Remove the bay leaves from the stew.
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Nutrition
440Calories
Sodium35% DV840mg
Fat28% DV18g
Protein82% DV41g
Carbs7% DV22g
Fiber28% DV7g
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