Filter
Reset
Sort ByRelevance
CharlieG
Belgian stew with brown beer, carrot and parsnip
Soup stew with onion, brown beer, mustard, bay leaf, parsnip and winter carrot.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
40 minMain dishchicken breast, onion, fresh green beans, baking flour, sticking potato, unsalted butter, Indian curry sauce Tikka Masala, water, tomato, fresh coriander, pappadum natural,Indian chicken in curry sauce
-
65 minMain dishpita bread, chicken thigh, juice of lemon, spice mix for shawarma, Red onion, iceberg lettuce, tomato, garlic sauce,pita shawarma
-
30 minMain dishpotatoes (floury), herb butter, chicken schnitzels mushroom, green beans, salt and pepper, nutmeg,chicken schnitzel with baked potato
-
15 minMain dishgarlic, peanut oil, yellow rice, chicken broth tablet, water, salami sausages, surimisticks, snoepto, fine broad beans in tin,camping paella
Nutrition
440Calories
Sodium35% DV840mg
Fat28% DV18g
Protein82% DV41g
Carbs7% DV22g
Fiber28% DV7g
Loved it