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I made this yesterday and it was turned out very well...really filling and flavoursome. I used 2 bottles of Chimay Red but I suppose you can use any dark strong beer. I also used Lindt 70% cocoa dark chocolate in this recipe, and used some extra peppercorns mixed in with the mustard. Delicious with chips or wedges. I only used 500g of beef so I got just over 2 fairly large servings out of it


Ingredients

* 750 g stewing beef
* 750 ml brown beer
* 2 slices peperkoek or bread
* 1 tablespoon mustard
* 2 tablespoons brown sugar
* 50 g chocolate
* 1 onion, chopped
* 1 bay leaf
* 1 tablespoon margarine or butter
* salt
* pepper

Directions

1.Glaze the onion in margarine in a large skillet.

2.Add the beef and cook until it has browned.

3.Add all of the beer, the beef, the chocolate and the bay leaf.

4.Spread the mustard onto the slices of peperkoek or bread and place in top of the meat.

5.Add salt and pepper to your taste.

6.Leave to cook on low heat for at least 1 1/2 hours, but the longer it cooks the better it tastes, stir from time to time preventing it to burn. The sauce should have a pretty thick consistency.

7.The leftovers of this recipe can be frozen or the recipe can easily be doubled.

8.Enjoy!

This sounds like something I might like to do. I don't understand what's going on with the bread though.

You just slather it in mustard and then place it on top of the rest of the stuff while it cooks in the pan, right? Mustard up or mustard down?
You also mention that you need to stir it occasionally, as it cooks. Do you remove the bread before you do this?
What do you do with the bread at serving time? Is it supposed to break up into the rest of the meal while cooking, or does it remain whole, allowing you to put one slice on each plate and serve the rest of the dish onto it?

I'm not being picky here. I like the sound of this and am genuinely interested in making this dish, next time I have a bunch of fellow carnivores assembled.

Here's the recipe[/url:10u9qogn]on recipezaar.com, where they don't explain the details, but here's another one on the same site[/url:10u9qogn] that has a bit more detail and says the bread should be dissolved.

Sounds very interesting!

Cool. That answers my question. Now all I need is an opportunity to cook it.

the bread breaks up after a while and probably helps to thicken the stew. When stirring I left the bread in as the stirring helps break up the bread


Its not easy pouring two bottles of Chimay into a pot <!-- s:lol: --><img src="{SMILIES_PATH}/icon_lol.gif" alt="" title="Laughing" /><!-- s:lol: -->

I'm tempted to try this at the weekend for my next brew day. I was gonna make Beef Stew with Guinness as I could make it the day before so I wouldn't have to worry about trying to cook for the observers while brewing, but looks like this could be an option too!

It looks like it'd be really rich! Havn't seen any Chimay here yet though <!-- s:( --><img src="{SMILIES_PATH}/icon_sad.gif" alt="" title="Sad" /><!-- s:( -->