Ghent stew

Name: Ghent stew
Cook time: 30 min
Total time: 150 min
Yield: 6
Ingredients: 1 bottle dark beer; 500 g shoulder Chops; 500 g rib; 1 toe garlic; 3 onion; 1 winter carrot; 50 g unsalted butter or margarine; 1 dried laurel leaves; 4 twig fresh thyme; 1 slice White bread; 1 tl French mustard; 2 el Apple syrup

Ghent beef stew with dark beer, winter carrot, bay leaves, thyme and apple syrup

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.