Belgian Beef Stew with Beer and Fries

Ingredients

In the original Kyrgyz dish, Kaurmo shurbo, the main protein used is lamb, while in the adapted Belgian version, beef is used instead. Additionally, the original dish incorporates traditional Kyrgyz spices and flavors, whereas the Belgian version highlights the use of Belgian beer and aromatic vegetables. The cooking techniques and traditions also differ, as the Belgian stew is slow-cooked to develop rich flavors, while the Kyrgyz dish may involve different cooking methods. We alse have the original recipe for Kaurmo shurbo, so you can check it out.

• 1.5 kg (3.3 lbs) beef chuck, cut into chunks 1.5 kg (3.3 lbs) beef chuck, cut into chunks
• 2 onions, chopped 2 onions, chopped
• 3 carrots, sliced 3 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 2 sprigs of thyme 2 sprigs of thyme
• 500 ml (2 cups) Belgian beer (such as Trappist beer or Belgian ale) 500 ml (2 cups) Belgian beer (such as Trappist beer or Belgian ale)
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• 2 tablespoons flour 2 tablespoons flour
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• 1 kg (2.2 lbs) potatoes, cut into fries 1 kg (2.2 lbs) potatoes, cut into fries

Nutrition

• Calories (kcal / KJ): Approximately 500 kcal / 2090 KJ per serving
• Fat (total, saturated): Approximately 20g, 8g per serving
• Carbohydrates (total, sugars): Approximately 30g, 5g per serving
• Protein: Approximately 45g per serving
• Fiber: Approximately 5g per serving
• Salt: Approximately 1.5g per serving

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the onions, carrots, celery, and garlic. Sauté until the vegetables are softened.
2. 2.
   Remove the vegetables from the pot and set aside. Increase the heat to high and add a drizzle of vegetable oil to the pot.
3. 3.
   Season the beef chunks with salt and pepper, then add them to the pot in batches. Brown the beef on all sides, then remove and set aside.
4. 4.
   Reduce the heat to medium and sprinkle the flour into the pot. Stir well to combine with the remaining oil and cook for a minute.
5. 5.
   Slowly pour in the Belgian beer while stirring continuously to avoid lumps. Add the beef broth, bay leaves, and thyme sprigs. Bring the mixture to a simmer.
6. 6.
   Return the sautéed vegetables and browned beef to the pot. Stir well to combine. Cover the pot and let it simmer gently for about 2-3 hours, or until the beef is tender.
7. 7.
   While the stew is simmering, prepare the fries. Heat vegetable oil in a deep fryer or large pot to 180°C (350°F). Fry the potato fries in batches until golden and crispy. Drain on paper towels and sprinkle with salt.
8. 8.
   Once the beef is tender, taste the stew and adjust the seasoning with salt and pepper if needed. Remove the bay leaves and thyme sprigs.
9. 9.
   Serve the Belgian Beef Stew with Beer alongside the crispy fries. Enjoy!

Treat your ingredients with care...

• Beef chuck — Choose well-marbled beef chuck for a tender and flavorful stew.
• Belgian beer — Opt for a rich and flavorful Belgian beer, such as a Trappist beer or Belgian ale, to enhance the taste of the stew.
• Potatoes — Use starchy potatoes like Russet or Bintje for the fries, as they will result in a crispy exterior and fluffy interior.
• Bay leaves and thyme — These herbs add aromatic notes to the stew. Remove them before serving.

Tips & Tricks

• For a deeper flavor, marinate the beef in the Belgian beer overnight before cooking.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir it into the stew during the last 10 minutes of cooking.
• Serve the stew with a side of tangy mustard for an extra kick of flavor.
• If you don't have access to Belgian beer, you can substitute it with a good quality dark ale or stout.
• To save time, you can use store-bought frozen fries instead of making them from scratch.

Serving advice

Serve the Belgian Beef Stew with Beer in deep bowls, allowing the flavorful sauce to mingle with the fries. Garnish with fresh parsley for a pop of color.

Presentation advice

Present the stew by arranging the beef chunks, vegetables, and fries in an appealing manner. Drizzle some of the sauce over the dish for an enticing visual effect.