Flemish beef stew with potatoes
Preparation time: 30 min
Cooking time: 2h45
- 3 lb diced braising beef
- 3 finely sliced onions
- 3 lb baby potatoes, washed
- 1/3 cup flour
- 1 L of lager
- 2 tbsp brown sugar
- 2 sprigs fresh thyme
- Salt & pepper
Peel the potatoes and set aside.
Heat the stewpot to 2/3 of the maximum power of your stove, and test the heat using the “water drop” technique.
Brown the beef in several stages if necessary, remove, then brown the onions.
Put back the meat in the stewpot and add the flour. Lower the heat and stir so that nothing sticks to the edges.
Once the flour is roasted, add the sugar and stir for 2 more minutes.
Add the beer, 2 cups of water and the thyme.
Put the lid on the stewpot and cook for 2 hours and 30 minutes on low heat.
30 minutes before the end of cooking, add the potatoes.
Adjust seasoning to taste.
Tip: Add some chopped toasted rye bread when serving.