In the Netherlands we get 2 days of christmas. Which is fine by me, especially when it’s Christmas during the workweek because we get two days of instead of one. This year it was another day of cooking for me. I invited some of my friends and we had an awesome night talking about re-enactment, having food and playing games.
Again, it’s a meat recipe although technically it’s not ‘Meat For The Boys’ because one of my girlfriends was here as well. But hey, I like the ‘title’. First time it did this it was ‘American‘, the second time was ‘asian‘, so this time I wanted to try something else. Because non of my friends like ‘small bites’ and I wanted to avoid the typical christmas foods and loads of courses I kept it simple.
I made ‘Belgium’ Stew and served it with fries and red cabbage. I keep buying more and more meat and yet it’s still getting eaten every time: NO LEFTOVER!!
What do you need?
- 1.5 kg of beefsteak
- 6 tablespoons of flour
- 2 bay leafs
- 170 ml of beef broth
- 1 bottle of Belgium Beer (at least 7% alcohol)
- 7 tablespoons of applesyryp
- sundried tomatoes
- 3 large onions
- oregano (I used 3 large cloves)
- 1.5 kg. of Fries
- 1.4 kg. of Red Cabbage
Ok, those last two aren’t really needed for the meat. But it’s just to show how much food we had with the 5 of us (and I’m not eating the meat). I think I officially know the limit of my slow cooker.
First, cut up the beefsteak and cover with the flour. I didn’t cut mine to evenly, most pieces where between 1 and 2 cm. After that cut the onions into chucks and the garlic into pieces. Add the bay leafs and put everything in the slowcooker
Place the meat, onion/garlic, beer, broth and apple syrup in the slow cooker and cover with the lid. Leave that to slowly cook for at least 5 hours (mine was in for about 6).
This was what mine looked like after an hour (after that I was just to busy with making dessert, breaking down from being overstimulated), prepping my own version with seitan and enjoying my friends.
Around 18:00 my brother asked how the meat was doing, which is his not so subtle way of telling me he’s hungry :P. So I put my seitan on simmer. I made the seitan and cooked it in the same liquids as I made the beef in, instead of cooking it first. This worked a lot better, it soaked up the flavours better and it was ‘softer’ in texture. I turned on the frying pan (outside) and heated up the red cabbage on the stove.
Sorry for the crappy pick, but I didn’t want to spend to much time making a pretty picture. Plus, I had no idea where to put everything anyways 😛