A slow-cooked stew of beef, mushrooms, onions and dark bock beer. Limburg mustard and apple syrup give the dish a sweet-savoury, regional flavour.
Autumn stew with mushrooms and bock beer
Autumn stew with mushrooms and bock beer
Method
01
Brown the meat
Cut the meat into large chunks and pat dry. Lightly dust with flour, salt and pepper.
Heat butter or oil in a casserole and brown the meat all over.
02
Add the flavourings
If you like, take the meat out of the pan for a moment. Fry the onions and mushrooms in the same pan.
Return the meat and add the mustard, apple syrup and bay leaves.
03
Cook slowly
Pour in the bock beer. Bring to the boil, then turn the heat down low.
Let the stew simmer gently for about 2 hours with the lid slightly ajar, until the meat is meltingly tender.
Contains:
Gluten
Mustard
| Calories | 703 kcal |
|---|---|
| Protein | 44 g |
| Carbohydrates | 20 g |
| Fat | 44 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
