Beef Stew

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French Roast This recipe stew, known from northern France in a region called Flanders. Flanders integrates with something north of Belgium, and although there is a political border, the border cultural and gastronomic not so obvious.

There are lots of good food in Flanders, and the kitchen is distinguished from other regions of France. Flanders is home to one of the most popular of all courts in France: the steak frites (steakand chips).

In this recipe for roast beef is slowly braised French beer. That beer you use the exit effect, and you can get the recipe to try with your personal favorites. A good bet is to use a light beer as beer for the first time. Beware of dark beers, which can add interesting flavor, but the risk to the stew of bitterness.

Beef stew

2 pounds beef stew
4 large onions, sliced
2cloves garlic, crushed
3 tablespoons olive oil
2 tablespoons sugar (raw or brown)
1 tablespoon wine vinegar
2 tablespoons flour
2 cups beer
Bouquet garni (or use 1 teaspoon of thyme and two bay leaves)
(Optional: 4 slices of bread a bit 'of both sides with 2 tablespoons of French mustard)
Salt and pepper

Cut into pieces of stew meat about 1 inch 1 inch. Peel onions and cut into slices. Peel the garlic.

Two tablespoonsThe olive oil in a Dutch oven or other pot sturdy. Add meat slices and brown on all sides. Sprinkle the seasoning of the meat with salt and pepper. You may need to make two batches depending on the size of your dish. Remove meat and pour the juice (the book).

Add another tablespoon of oil in a saucepan and add onions. Cook the onions for 15 minutes over medium heat, stirring frequently. You want the onions and brown lightly caramelize a bit '.

After 15 minutesStir in the crushed garlic, sugar and vinegar and cook another 2 minutes. Sprinkle with flour and stir onions coat. Add meat and juices in pan.

Pour beer over the meat, add the bouquet garni (thyme and laurel), and stir to combine.

Cover the pan and simmer stew over low heat for two hours or more. The stew boils how to cook. Towards the end of cooking spicesWith salt and pepper. Remove the bouquet garni (or bay) before serving.

If you prefer, mustard instead of slices of French bread covered the top of the pan halfway through cooking time. This will melt in a pan, adding flavor and texture.

Serves 6. (The residues are not a problem - the French roast recipe tastes heated the next day).

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