Beef Stoofvlees with Rosemary Roasted Potatoes and Steamed Asparagus
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Ready for hearty Belgian Beef Stoofvlees? This recipe takes about 3 hours, mostly simmering! No marinades needed, but preheat your oven to 400°F (200°C) when the stew simmers. First, brown the beef and sauté aromatic vegetables. Next, build the rich beer-based sauce. While the stew tenderizes, roast rosemary potatoes and steam fresh asparagus. Remember to remove the bay leaf before serving. Enjoy this flavorful, comforting meal!
Meat, Eggs, & Dairy
- 2 pounds beef chuck
- 2 tablespoons butter
Fresh Produce & Herbs
- 1 1/2 pounds potato
- 1 pound asparagus
- 2 large onion
- 2 whole carrot
- 2 stalks celery
Seasonings & Spices
- 2 cloves garlic
- 2 sprigs rosemary
- 1 teaspoon thyme
- 1 whole bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Pantry Items
- 12 ounces Belgian beer
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 2 slices bread
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