Beef stew with parsnips and pearl onions
Peel the onion, halve and cut into rings. Peel the garlic and remove the core.
Brown the beef in the Cook’on, if necessary in several portions. Season with salt and pepper.
Use the same Cook’on to braise the onions.
Then add the meat back again. Deglaze with beer and leave to reduce. You may add some sugar to reduce the bitterness of the beer to obtain a beautifully glossy sauce.
Add the bouquet garni, the stock and the mustard and leave to slowly cook.
After 20 minutes add the 4 potatoes unpeeled and cut into pieces, as well as the parsnip diced into cubes.
Dip the pearl onions into boiling water for 10 seconds, and then refresh them briefly in ice water. This will facilitate peeling them. Quickly fry...and add them to the stew.
Enjoy your meal!
- 1 kg beef stew
- 300 g washed 'Ratte' potatoes
- 1 bottle of Goude Carolus beer/Brown Brugse zot/Straffe Hendrik
- 120 g pearl onions
- 2 parsnips
- 3 onions
- Bouquet garni (bundle of thied thyme, bay leaf and parsley stems)
- 1 clove garlic
- 2 dl brown stock