Beer stew

Last night we had a lovely beer stew and the same as with wine, never cook with beer you wouldn't drink. So when I asked my boyfriend to get good beer for this dish, he didn't think small. This super tasty Rochefort 10 is perfect for this dish! But you could of course use any dark beer you like!

This recipe is enough for 4 to 6 people and that's why we will have it again with fries tonight!

Ingredients:

• 1,3 kg meat for stew

• 2 onions

• 4 garlic cloves

• 2 large carrots

• 400 gram champignons

• 300 ml beef stock

• 1,5 bottle Rochefort 10

• 3 tbsp flour

• 4 bayleaves

• 5 cloves

• 4 stalks of thyme

• 2 tbsp apple syrup

• butter

• salt and pepper

1. Start with cutting up the meat and vegetables. Everything can be cut into pretty large chunks. This dish is rustic and warming and doesn't need to be the queen of the ball. The only thing you want to have cut finely is your garlic.

2. Get a Dutch oven and melt a good amount of butter. Brown your meat with salt and pepper in two batches and scoop out of the pan and set aside.

3. Add another bit of butter and fry your onions and garlic. Once these look nice and golden on the edges, add the meat back in. Add the flour and stir well for a 1 to 2 minutes.

4. Now it's time to add the beer and stock, together with the bayleaves, cloves, thyme and apple syrup. The carrot and champignons will have to wait.

5. Bring the whole thing to a boil and taste. Add extra salt and pepper if needed. Simmer on low heat for 2 hours. Add the carrots and champignons and simmer for another 2 hours. In total the dish needs 4 to 5 hours on low heat. I choose to add the carrots and champignons in later, because I want them to still have some texture once everything is done.

Serve with mashed potatoes, bread or fries and of course a glass of the same beer you used for the stew. Enjoy!