This time of year, few things are as satisfying as a rich, hearty stew. In our stew recipe we have reinforced the speculaas flavours of the Winter Ale beer with actual speculaas cookies. A perfect example of pairing a beer and cooking with it too.
Echte Lowlander? Dit recept is er ook in het Nederlands!
Winter Ale Stew with Speculaas
Large knob of butter
750gr boneless beef chuck
1 onion, finely chopped
½ tbsp. tomato puree
1 tsp. mustard
1 or 2 bay leafs
3 allspice berries
50gr speculaas cookies
250ml Lowlander Winter Ale
250ml beef stock
350gr small potatoes, skin on, cut into half
350gr carrot, sliced
This is how you make it
- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, melt the butter.
- Brown the meat (in batches if necessary) for about 5 minutes per side until browned. Remove from the pan.
- Sauté the onion until soft.
- Add the tomato puree, fry for a few minutes on medium heat.
- Add the beef with its juices back to the pan, together with the mustard, bay leafs and allspice.
- Crumble the speculaas cookies in the pan and cover with the Lowlander Winter Ale and stock. All meat should be covered, if this is not the case add some water.
- Cover the pan with a lid, simmer on low heat for 1 hour.
- After 1 hour add the potatoes and carrots. Cover and cook until the meat is tender, the broth is thickened and the vegetables are cooked. Taste and season to taste.
- Serve with Lowlander Winter Ale.