Flemish Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ¼ kg beef for braising, cut into 4 cm cubes
- 30 g butter
- 1 tablespoon oil
- 20 g butter, in addition
- 2 large onions, cut into rings
- 3 clove (s) garlic, chopped
- 1 tablespoon flour
- 375 ml beer, dark (Belgian beer, black beer, old)
- 1 tablespoon tomato paste
- 1 tablespoon sugar, brown
- 1 bouquet garni
- leaves Thyme, for garnish
Print Recipe
Pin Recipe Instructions
- Bouquet garni: Place the green part of a leek around a celery leaf, a few parsley stalks, a fresh sprig of thyme and a bay leaf and tie together with kitchen twine. Leave one end of the yarn long so that you can easily take it out again.
- Preheat the oven to 180 ° C. Pat the meat dry with kitchen paper. Heat half of the butter and half of the oil in an ovenproof roaster (2.5 l). Sear half of the meat on high heat for 2 to 3 minutes. Transfer to a plate and set aside. Heat the remaining oil with the butter, fry the second portion of meat as well, set aside.
- Heat the additional butter in the roaster, fry the onions and garlic for 2 to 3 minutes. Stir in the flour and sweat for 1 minute. Add the beer, tomato paste and brown sugar and stir the mixture off the base of the roaster. Bring the sauce to the boil, stirring, until it thickens.
- Put the meat back in the roaster and add the bouquet garni. Cover and cook in the oven for 1.5 hours.
- Remove the bouquet garni and skim the fat from the surface. Season with salt and freshly ground black pepper and garnish with fresh thyme leaves.
- Traditionally, it is served with mashed potatoes and bread slices, which are coated with mustard and baked.
- Tip: This dish comes from Belgium and gets its characteristic aroma primarily from the dark beer in the sauce.
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