A Tasty Food Pairing with 2 Xmas Beers

[Trappist]

Hi,
Yesterday, we felt in the mood to have a Flemish Beef Stew.
We paired with a Bush de Boël and a Gordon Xmas.







Both beers go very well with this authentic Flemish stew dish.
The dish is all hand made at home.
No single drop of water has been inserted. A 75cl bottle of dark table beer, and a 33cl. bottle of Bush de Noël were used for the sauce.
Hand-cut Belgian fries, and home made mayonnaise.
The trick is that the beef stew needs to be smooth and tender. Possibly the most difficult part of the recipe.
That's why it needed a full 3 hours and a half of slow simmering. Essential!
That's one of those Belgian dishes that really don't need any side dish, like vegetables. Less is more is the key.

The good thing is that we didn't manage to eat all yesterday, so today we wil finish with the rich leftovers.
That will taste even that better !!! Yummy.

Cheers,
Filip

[Jay]

That looks absolutely delicious Filip, I love the rich glossy sauce 😋

I was so inspired by your culinary delights that yesterday I made Flemish Carbonnade for the family.
This dish is a firm family favourite and any leftovers are instantly claimed by the kids 😄

Like yourself I let it slowly simmer for a good 3-4 hours to achieve that buttery soft, melt in the mouth texture and rich well flavoured sauce.



The special technique to thicken, rye bread spread thickly with Dijon mustard (can't wait to stock up with the real Belgian 🇧🇪)



Many hours later, one of Belgium's most iconic dishes.




Cheers
Jay 

[Trappist]

Hi Jay,
You are a PRO !!! Such a well succeeded Flemish carbonnade dish there !
Sorry if this thread becomes quite un-beery, but actually..... the sauce has alot of belgian beer inside, so.... not that off-topic really 
As usual, we had alot of leftover, and yesterday we finished the last bits.
Yes, that's 2 days in the fridge.......



The stew has become much more flavorfull and much more unified. More mellow.
It's always such a great thing to do when covering the chips with that rich sauce, so similar when ordering at the friterie stall in front of the Bruges' belfry tower. (Frieten met stoofvleessaus)().
It makes the crispy fries "soggy", and that's just what we want.
BTW..... stoofvlees or karbonnade is the Dutch saying, or the ABN saying (Algemeen Beschaafd Nederlands) which is spoken on TV and Radio.
But here in Bruges (Westflanders dialect), we simply say "STOVERS". (Stovers met frieten)

Undoubtedly, this is the best hang-over food ever !!!

Cheers,
Filip