Filter
Reset
Sort ByRelevance
Kevman1327
Ghent stew
Ghent beef stew with dark beer, winter carrot, bay leaves, thyme and apple syrup
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let beer come to room temperature. Cut pieces of bone out of pork chops. Cut both types of meat into cubes. Chop the onion roughly. Peel garlic and cut into slices. Scrape winter carrots and cut into slices.
-
Melt butter in frying pan. Bake meat cubes around brown. Scoop meat from pan to bowl. Fry onion in leftover shortening. Add carrot, garlic and herbs and cook for another 2 minutes.
-
Put reading blocks back in pan. Pour beer along edge of pan with meat and bring to a boil. Spread bread with mustard and apple syrup and cut bread into cubes.
-
Create bread cubes by meat. Put lid on pan and roast in approx. 2 hours until done, shovel once in a while.
-
Remove before serving laurel and thyme and season to taste with salt and pepper. Tasty with boiled potatoes and apple compote.
-
15 minMain dishmienestje, free range of pork tenderloin, ground cinnamon, ground cloves, peanut oil, Oyster sauce, fresh ginger, Chinese wok vegetable bean sprouts red pepper,wok noodles with pork tenderloin in oyster sauce
-
30 minMain dishbulgur, romatomat, fresh parsley, fresh fresh mint, Red pepper, lemon, frozen garden peas, ras el hanout spice mix, extra virgin olive oil, ice shrimp,bulgur with prawns
-
20 minMain dishpangasius fillet, olives stuffed with anchovies, (olive oil, potato slices, Apple, coleslaw, mayonnaise, vinegar,fish packages with potato salad
-
50 minMain dishCountry parts with rosemary and himalayan salt, onion, Red pepper, garlic, chorizo pamplona, cheddar 48, bunch onion,potato wedges from the oven with chorizo
Nutrition
385Calories
Sodium35% DV840mg
Fat31% DV20g
Protein76% DV38g
Carbs3% DV8g
Fiber40% DV10g
Loved it