Belgian Beef Stew with Spice Bread

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Hi everyone! This is one of my recipes from the cooking group that I joined.

The first part of this recipe is for Pain d’Epices which is a gorgeous spice bread. It reminds me of Christmas and it is easy to make. Here is the recipe which can be found on David Lebovitz’s website!

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<img class="alignnone size-full wp-image-5280" src="https://nataschaspalace.files.wordpress.com/2016/03/2016-03-05-10-36-20.jpg&quot; alt="2016-03-05-10.36.20.jpg.jpg" width="3771" height="2121"

Carbonade à la flamande adapted  from cookederathblog.com

3 pounds beef chuck, cut into 1-inch cubes

2 cups unsmoked salt pork, sliced into thick lardons [I used a Spanish cured ham. Not tons of fat and flavourful!]
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2 large onions, minced
Olive oil
1 cup warm water
4 to 5 cloves garlic, smashed
2 bay leaves
1 teaapoon fresh thyme
4 thin slices of pain d’épices (see recipe link above)
1/2 tbsp white flour
3 cups Amber beer
Dijon mustard
Salt

Preheat the oven to 325 degrees.

Roll the beef cubes in flour until evenly coated. Shake off any excess. Set aside.

Fry the bacon or ham in a large stewing pot or a Dutch oven if you have it. I used a large pot as I don’t have a Dutch oven.Drain pieces and reserve.
Heat the olive oil in the large pot over medium heat. Fry the meat in batches in a single layer until well browned all over. Don’t crowd the meat when you fry it!
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Put the fried cubes in a bowl. You may need to add more olive oil as you go.
Now add the onions and bacon or ham the pot and fry in low to medium heat until the onions are transluscent and soft. You may need to add a but more olive oil! Then add this to the meat in the bowl.
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Now add water to the pot and scrape anything stuck in the bottom. Add the beer.
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Now add the beef and onion mixture as well as the seasonings.
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Cover and simmer for an hour.

Spread the mustard evenly across four thin slices of pain d’épices and float them on top of the stew. Thry will sink in and add an incredible flavour.
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Let the stew cook covered on lowvheat for about two hours. Stir about every 20 minutes or so, until it has reduced to a thick brown sauce.I found thatvit was a bit too thick and chunky so yes, I added a bit more beer.
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Remove bay leaves and thyme sprig. Serve hot with a good glass of beer!

Enjoy! Xxxx Natascha

35 thoughts on “Belgian Beef Stew with Spice Bread

  1. Amber beer is not so easy to find here in Germany either so I just went with the brown beer I had in the fridge. I figured it should work fine. It was indeed an unlikely pairing and I’m happy to hear that you enjoyed it.

  2. We enjoyed both the bread and the stew, definitely going to try that again. Your
    photos are wonderful, they make everything look so tempting and delicious.

  3. So glad you liked this one! It was a hit in our house for certain! I’m looking forward to reading more of your blog.

  4. Interesting. It seems like the bread stayed chunky for some and completely dissolved for others. For me, it fell apart completely, no chunks. I did stir frequently, and vigorously.

  5. agreed! This stew must be served with beer! My dinner guest asked which wine she should bring and I really didn’t know…
    Your stew looks like it turned out quite delicious, love the Spanish cured ham!

  6. Natascha look at all of the beautiful things you’ve been making while I was away! This stew looks amazing! What I’d give to live in Spain and be able to pick up a local Spanish cured ham right now! And your spiced bread is lovely too!

    1. Thank you so much! This really was lovely even though the combination was unusual! Spanish ham is excellent, it is true! The bread was so easy too! 👍👍👍👍😙😙😙😙😙

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