Flemish Beef Stew

Name: Flemish Beef Stew
Cook time: 15 min
Total time: 185 min
Yield: 4
Ingredients: 800 g ribrunderlap; 4 stem fresh leek; 2 toe garlic; 300 g winter carrot; 25 g unsalted butter or margarine; 6 twig fresh thyme; 1 dried laurel leaves; 1 bottle old brown beer or any dark beer; 100 ml boiling water; 1 cut hearty white bread; 1 el coarse Zaanse mustard

Autumn stew with beef rump, leek, carrot and mustard.

Ingredients

Directions

Cut the meat into large pieces and allow to come to room temperature. Cut half of the leeks into thin rings and the rest into 3 cm pieces.
Cut the garlic finely and the winter root into slices. Sprinkle the meat with pepper and roast in a frying pan all around in butter.
Fry the leek and garlic for 1 min. Ris the thyme. Add the carrot, thyme, bay leaf, beer and boiling water.
Bring the moisture to the boil. Turn down the heat and let it simmer completely (on flame distributor) for about 2 hours and 30 minutes, or until the meat is tender.
Scoop occasionally and add some water if necessary. Remove the bread crust. Brush the bread with mustard and place it in the pan with the meat.
Add the pieces of leek. Let it simmer for about 20 minutes until the leek is al dente.
Scoop occasionally and make sure the bread mixes well with the moisture. Season with generous salt and pepper.