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Flemish beer stew
Beer stew is a real Flemish classic, with a full, rounded flavor. Serve it with fries or mashed potato to finish it off.
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Ingredients
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300 gplant-based chicken pieces
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4 tbspoil
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1 tsppaprika powder
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2 tbspProvençal herbs
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2onions in half rings
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1 tspground garlic
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400 gmushrooms in slices
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15 gflour can also be gluten-free flour, e.g. cornmeal
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250 mlbrown ale E.g. Leffe
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2carrots in pieces
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2bay leaves
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25 mlsoy sauce
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1slice of bread
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25 gmustard
Instructions
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Heat some oil in a large pan and fry the chicken pieces in it until they have turned golden brown. Season with pepper and salt, paprika powder and Provençal herbs.
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Then add the onions, mushrooms and the garlic powder. These will release some moisture again. Fry briefly.
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When everything is fried, sprinkle in half of the flour, stir well and then sprinkle the remaining flour.
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Deglaze the pan with beer, let it fizz briefly and scrape the browned bits loose.
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Add the carrots and add in water until everything is just covered. Add the bay leaf. Season with pepper and add the soy sauce (see tip).
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Spread the bread with a layer of mustard and place it upside down on the stew. Let it simmer over medium heat.
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Stir everything well when the bread falls apart. Add some more herbs if necessary. Everything is finished after another 15-20 minutes.
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If necessary, let the stew thicken a little more with dissolved cornflour.
Notes
Tip
- The soy sauce gives the stew a dark color and an umami flavor. Add a little extra if you prefer the stew to be a bit darker, but be careful that you can’t taste the soy sauce.
