So Hivers I was going through the interweb the other day for a beef stew and came across an interesting one. It’s a simple beef and onions recipe with a little twist at the end so stay tuned.
First slice a couple of large onions and a couple of crushed garlic then cook them in a casserole with a little olive oil until soft. Set them aside and get ready to do the beef that was quick.
After cutting the beef into chunks, some thing like chuck steak will work well, I always coat them in flower seasoning and some dried herbs before browning them off I found the simplest way of doing this is in a zip lock plastic bag.
It makes them a bit less likely to stick when you’re browning them off in the casserole.
Return the cooked onions to the casserole and pour in a couple of bottles of good Belgian beer I used Duval on this occasion.
Give it a good stir and bring it to a simmer.
Now for the twist spread some mustard on a couple of slices of brown bread.
Put the slices of bread mustard side down in the casserole and cover then cook for about 1 1/2 to 2 hours stirring every 30 minutes the bread will disintegrate and thicken the stew.
Serve it with a baked potato and some veggies, but it works well with pasta or mash potato’s it’s great really simple and tastes great with a cider.
