Westmalle Stew

Name: Westmalle Stew - Floare L.
Ingredients: 700 grams of beef tenderloin; cut into large cubes; 125 grams of bacon; 2 tablespoons of flour; 2 carrots; 1 can of tomatoes in juice; 500 ml of beef broth; 1 bottle of Westmalle beer; salt/pepper; 2 cloves of garlic; 1 large onion; 1 bay leaf

Meat - Westmalle Stew by Floare L. - Recipia

When I first found this Westmalle beer stew recipe, I was drawn to the combination of beef and the distinct flavor given by bacon and beer. It’s the kind of dish you make on a cold day when you have little time to spend in the kitchen, without needing to stand by the pot all the time. The meat comes out tender, the sauce has a thick texture, and the aroma is different from other classic stews. Quick info Total time: about 3 and a half hours Preparation time: 30 minutes Cooking time: 3 hours Servings: 4 Difficulty: medium Recipe type: beef stew, suitable for lunch or dinner, usually on a weekend or when you have guests Ingredients 700 grams beef tenderloin, cut into large cubes 125 grams bacon 2 tablespoons flour 2 carrots 1 can tomatoes in puree 500 ml beef broth 1 bottle Westmalle beer Salt Pepper 2 cloves garlic 1 large onion 1 bay leaf Preparation method 1. Pat the beef cubes dry with a paper towel. It’s important for the pieces to be as dry as possible so they brown well later. 2. Cut the bacon into pieces and place it in a large skillet over medium heat. Let it fry without oil, stirring occasionally, until it becomes crispy. Remove it onto a paper towel to drain excess fat. 3. In the same skillet, use the fat left from the bacon to brown the beef. Don’t add too many pieces at once to avoid releasing water. Let the meat brown on all sides, then remove it to a plate. 4. In the same skillet, add the sliced carrots and chopped onion. Sauté them over medium heat until they soften, about 8-10 minutes. 5. Return the bacon and beef to the skillet. Sprinkle the two tablespoons of flour over all the ingredients and mix well so that everything is evenly coated. There’s no need to cook the flour separately, just mix it in well. 6. Add the Westmalle beer and beef broth. Also add the can of tomatoes in puree (with the juice), the two crushed garlic cloves, the bay leaf, salt, and pepper to taste. 7. Mix everything, cover the skillet (or transfer to a pot with a lid if it’s more spacious), and let it simmer on low heat for about 3 hours. Do not open the lid during this time, as the stew needs time to tenderize and develop its flavor. 8. After 2 and a half hours, remove the lid and let the stew reduce for another 30 minutes, still on low heat. The sauce should thicken and have a creamy texture, but not be too dry. 9. Taste for salt and pepper at the end, if needed. Remove the bay leaf before serving. Why I make this recipe often This stew remains tender and flavorful even if you reheat it the next day. It has no complicated steps and no hard-to-find ingredients, yet it turns out hearty, with a clear taste of beef and bacon, not just sauce. Tips and variations Tips - Use beef with a little fat, not just very lean tenderloin, so the stew doesn’t turn out dry. - If you want more flavor, you can brown the meat in two batches so you don’t overcrowd the skillet. - After adding the flour, mix quickly to avoid lumps. - Watch the last 30 minutes to prevent the sauce from sticking to the bottom of the pot. Substitutions - Instead of Westmalle beer, you can use another dark beer, but the taste will be different. I don’t recommend blonde beer, as it doesn’t have the same impact in the sauce. - If you don’t have bacon, you can use pancetta or even kaizer, but smoked bacon adds extra flavor. - Beef broth can be replaced with vegetable broth if you don’t have it on hand. Variations - You can add a stalk of celery, finely chopped, along with the onion and carrots for extra flavor. - If you want the stew spicier, add a pinch of chili flakes along with the other seasonings. Serving ideas - It goes best with turmeric rice, as suggested in the recipe. It can also be good with simple mashed potatoes or homemade bread. - The stew kept in the fridge overnight has an even more intense flavor. You can serve it alongside pickles. Frequently asked questions 1. Can I use another type of meat instead of beef tenderloin? You can use beef chuck or brisket, but it’s important to allow enough cooking time to achieve tenderness. 2. What do I do if I don’t have Westmalle beer? Any dark beer, preferably stronger, can work as a substitute. I don’t recommend sweet beer. 3. Can I make the recipe in a slow cooker? Yes, you can adapt the recipe for a slow cooker. Follow the browning steps in the skillet, then place the ingredients in the slow cooker and let it cook on Low for 7-8 hours. 4. What type of canned tomatoes in puree should I use? Any type of canned diced tomatoes or peeled tomatoes in their own juice works. The added juice helps with the sauce consistency. 5. How thick should the stew be at the end? The sauce should be thickened, not very liquid, but not dry either. If it seems too thick, you can add a little of the leftover broth or hot water. Nutritional values Approximately, one serving has around 600 kcal, with about 40 g protein, 25 g fat, and 30 g carbohydrates. Values vary depending on the type of meat used and how you serve the stew. The beer and bacon increase the caloric and fat content. The sauce contains no added sugar, just what comes from the tomatoes and carrots. Storage and reheating It keeps well in the fridge, covered, for up to 3 days. Reheat on low heat or in the microwave, stirring occasionally. When reheating, if the sauce seems too thick, you can add a few tablespoons of water or hot broth. After two days, the flavors are even better integrated. I don’t recommend freezing as the sauce with flour changes its texture.

Category: Meat Author: Floare L. Views: 1 Date: 01.10.2024

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