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Limburg beef stew

(1)
1 Hrs 45 Min
 
portions
4 %

Carbs

10 %

Fats

6 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1672 g
Energy 548 kJ / 131 kcal 9149 kJ / 2186 kcal
Sat. fat 5 g 72 g
Unsat. fat 4 g 64 g
Fibre 1 g 4 g
Salt 286 mg 4780 mg
Units:
 
  • 500 g
    Beef - Braising steak
  • 500 ml
    Tap water
  • 329 ml
    Pilsner Beer
  • 200 g
    Onions
  • 40 g
    Butter
  • 30 g
    White Flour
  • 30 g
    Ginger bread
  • 15 g
    Soup, beef broth, cubed, dry
  • 15 ml
    Red wine vinegar
  • 10 g
    Garlic
  • 1 g
    Clove
  • 1 g
    Bay leaf
  • 1.7 kg
    Total recipe weight

Equipment

1 x Spatulas , 1 x Cast iron casserole , 1 x Plastic cutting boards , 1 x Chefs knives
Method

Preparation time

15 Min

Cooking time

1 Hrs 30 Min

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1

Dice the beef into cubes, season with a little salt and pepper. Dust the flour over the meat and mix well.

2

Clean the onions and halve them, keep one of the onion halves separate for later. Chop the remaining onion halves into fine 1/2 rings.

 

3

Crush, peel and chop the garlic.

Using the onion half that you set aside earlier, make a "spiced onion" by pushing the cloves into the onion half.

4

Place a cast iron casserole on a medium heat and melt the butter. When the butter has melted and starts to brown, add the beef cubes and fry until browned on all sides.

5

Next, add the garlic and onions and stir-fry for a further 2 - 4 minutes.

 

6

Add the vinegar, stirr through and simmer for a few seconds. Next pour in the beer and the water, stir and bring to a low simmer.

Crumble the beef stock cube into the stew and stir again

7

Finally add the "spiced onion" and the bay leaves and allow to simmer for about 1 hour.

8

When the meat is tender and cooked, bind the stew by crumbling the gingerbread into it.

Season to taste with salt and pepper.

Tips

2

Serve with boiled potatoes and red cabbage or with chips

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