Beef stew with Hertog Jan beer

Ingredients

• 1 kg stewing beef
• 2 bottles Hertog Jan Grand Prestige (à 300 ml)
• 300 ml beef stock
• 3 onions, finely chopped
• 3 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 2 slices ontbijtkoek (Dutch spiced cake)
• 1 tablespoon brown sugar
• 3 bay leaves
• 4 sprigs fresh thyme
• 6 juniper berries, lightly crushed
• Olive oil for cooking
• Salt and freshly ground pepper
• Splash of red wine vinegar (to taste)

Instructions

1. 1

   Pat the stewing beef dry with kitchen paper and cut it into large pieces of about 4 by 4 cm. Season generously with salt and pepper.Heat a good splash of olive oil in a heavy Dutch oven over high heat. Brown the meat in batches on all sides. Set the browned pieces aside on a plate.Turn the heat down a little and sauté the sliced onions in the same pan until translucent and lightly golden, about 8 minutes. Add the garlic and fry for another minute.Add the tomato paste and cook it for 2 minutes so the sharp taste mellows. Deglaze with the Hertog Jan Grand Prestige. Scrape up any browned bits from the bottom of the pan.Add the beef stock, bay leaves, thyme, juniper berries and the brown sugar. Return the meat to the pan. The meat should be just covered; add extra stock if necessary.Place the slices of ontbijtkoek (Dutch spiced cake) on top of the stew. They will slowly dissolve and thicken the sauce in a traditional way.Bring everything to a gentle simmer. Put the lid on the pan and let the stew simmer over low heat for at least 2.5 hours. Stir occasionally and check if the meat falls apart. If not, give it a little more time.Taste the sauce and adjust seasoning with salt, pepper and optionally a splash of vinegar for some brightness. Remove the bay leaves and the thyme sprigs.Ladle the stew into deep bowls and serve with fries, mashed potatoes or a large piece of bread. Feel free to put the rest of the beer on the table.