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it doesn't have to be Chimay, any strong dark beer will do.

I have 5 bottles of Hacker-Pschorr Animator left, so that'd do the job I reckon <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

How would you rate it against a Beef and Guinness stew? <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

its generally thicker and richer than beef and guinness stew. the chocolate is very evident without it being sweet.

The stoofvlees sold by the 2 chip vans outside the Belfry in Bruge is outstanding

&amp;quot;delzep&amp;quot;:3ps6xitk wrote: its generally thicker and richer than beef and guinness stew[/quote:3ps6xitk]Ho-ho, definitely a summer dish, then <!-- s;-) --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s;-) -->
When browning dice of beef I usually roll them in white flour before adding to the pot. It helps getting a nice colour and sticking the juice to the meat.

Exactly what I do too, and the flour helps thicken things a bit.

I'm getting hungry...

I may do the stew on the weekend and keep the Belgian gear for trying it on my own first <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

mmm.
I used to flower the meat but have changed to browning the meat alone and then browning some flour in the pan after. If you flour the meat you're browning the flour rather than the meat imo.
Also if you leave the flour on the meat too long before browning it goes all horrible and sticky and makes the stew kind of grey.

I reckon Beamish makes a better stew than Guinness - less bitter. But Aventinus stew....!!!!!!! <!-- s:P --><img src="{SMILIES_PATH}/icon_razz.gif" alt="" title="Razz" /><!-- s:P -->