Beef, Beer And Chocolate Stew
Chocolate, beer and beef might not be the obvious marriage of flavours... but the Belgians see this dish (called Stoverij) as proper comfort food. A generous ladle of the stew spooned over a mound of potato fries really hits the spot. The long, slow, gentle stew in chocolate stout served over crispy golden fries cooked in beef dripping will become a new favourite in your household.
- 1 carrot
- 1/4 leek
- 1 clove garlic
- 1 handful smoked bacon lardons
- 1 glug oil
- 500 g braising beef steak with plenty of fat
- 1 handful plain flour
- 1 knob butter
- 1 sprig thyme
- 1 sprig rosemary
- 1 tbsp dark brown sugar
- 500 ml bottle chocolate stout
- 20 g 70% dark chocolate
- 1 l beef dripping
- 1 kg starchy potatoes
- 3 glazed carrots to serve
Dice the carrot, leek and garlic really fine.
Fry off the lardons in a splash of oil, until just getting crisp.
Toss the beef into the pan.
Fry the beef so that it starts to brown.
Remove the beef and the bacon from the pan and set them aside.
Add Veg, Flour & Stout
Add the veggies and the herbs with the knob of butter and gently soften for a few minutes.
Turn up the heat and scatter over the flour and the sugar.
Pour in a bit of stout and shake the pan to deglaze, then pour in the rest.
Add Beef And Bacon
Return the beef and bacon to the pan.
Simmer the beef on a very low heat for 2½ hours with a lid for the first 2 hours, stirring occasionally.
Slice the potatoes into thin batons and pat dry with kitchen paper.
Preheat a pan of beef dripping to 150ºC.
Place the potatoes into the fat carefully and fry until just golden brown.
scoop the fries from the fat and drain whilst turning the temperature up to 180ºC.
Fry the cooked potatoes for the second time until they’re a deep golden brown and very crisp.
Drain on kitchen paper and season with salt.
Add the chocolate to the stew and stir it through just before serving.
Serve up the stew with a side of perfect frites and optional glazed carrots.
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