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.
-
30 minMain dishsomething crumbly potatoes, frozen spinach, bunch onion, chicken breast, green olive tapenade in pot, unsalted butter, dry white wine,chicken fillet filled with tapenade and spring onions
-
25 minMain dishpuff potato, lime, salad onion, corn kernels crispy, cut organic red cabbage, fresh pineapple pieces, (peanut) oil, vegaschnitzel, tomato, creme fraiche,vegaschnitzel with mexican salad and baked potato
-
60 minMain dishcream butter puff pastry, lemon, Dutch goat's cheese, frozen spinach, onion, unsalted butter, medium sized egg,spinach pie with goat cheese
-
20 minMain dishextra virgin olive oil, couscous, chicken fillets, kofta, chickpeas, fresh coriander,couscous chicken with coriander
Nutrition
385Calories
Sodium35% DV840mg
Fat31% DV20g
Protein76% DV38g
Carbs3% DV8g
Fiber40% DV10g
Loved it