Ingredients
800 g beef chuck (or other stewing beef)
1 onion
2 slices gingerbread (pain d’épices)
2 tbsp Dijon mustard
200 ml veal stock
350 ml dark beer
60 g sugar
20 g butter
2 tbsp oil
Salt and freshly ground pepper, to taste
Instructions
- Preheat oven to 140°C (285°F).
- Peel and slice onion. Spread mustard over the gingerbread slices.
- In a Dutch oven, heat oil and brown beef pieces on all sides. Remove and set aside.
- In the same pot, melt butter, add onions, and cook for 10 minutes until golden. Sprinkle with sugar and let them caramelize slightly.
- Return beef to the pot, pour in beer, and bring to a boil. Add veal stock, season with salt and pepper.
- Place mustard-coated gingerbread slices on top, cover, and transfer to oven. Cook for 3 hours, stirring gently after 2 hours.
- Serve hot with fries, pasta, rice, or an endive salad.
Notes
- Add spices like cinnamon or nutmeg for extra warmth.
- Use fruity red beer or stout for a flavor variation.
- Try different beef cuts such as brisket or short rib.
- Pressure cooker method reduces cooking to 40 minutes.
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Belgian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 12 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 120 mg
