Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Stew | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Flour
- Pepper
- Salt
- 500 g beef suitable for stew (e.g. from the neck)
- Butter
- 2 onions , chopped
- 1 bottle of dark beer (preferably Trappist, but any dark beer will do)
- 1 bottle of cherry beer (any kind blond beer would also work)
- 2 bay leaves
- Thyme
- 1 slice of bread
- Mustard
- Vinegar (optional)
Directions
Combine the flour, pepper, and salt.
Dice the meat into 2 cm cubes. Mix the meat with the flour until it's lightly coated.
Sear the meat in a pan with butter (not oil) until brown on all sides—it has to be brown in order to add colour to the sauce. Put aside.
Fry the onion in a pot with butter. When it changes colour, add the meat and pour in the beers.
Add the bay leaves and thyme. Spread the bread with mustard, and place mustard side-down on the meat.
Cover the pot, placing a piece of wet baking paper between the pot and lid (this seals the pot so it doesn't burn; don't forget this!)
Cook over low heat for 2–3 hours, or put it in a 100°C oven for about 4–5 hours.
If desired, mix in a dash of vinegar.
Serve with French fries, lettuce, and tomatoes.