The ultimate comfort food hack is within this Beef Stew with Beer and Appelstroop. This recipe uses a dark, malty beer to slowly flavor the beef and build a complex broth. We take this savory foundation and lift the richness with a bit of acidity and sweetness from the appelstroop, apple and pear syrup. This combination creates a velvety stew that’s both deeply savory and subtly sweet, letting every spoonful fuel your soul and warm your heart.
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Up your stew game by using our recipe for homemade Appelstroop rather than a store-bought jar.
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Beef Stew with Beer and Appelstroop
Description
The appelstroop adds a special richness.
Ingredients
Scale
- 2 onions
- 2 ¼ lb beef
- 4 tbsp flour
- 2 oz butter
- 2 bay leaves
- 4 sprigs fresh oregano
- 1 cup of beef stock
- 5 sun-dried tomatoes, cut in strips
- 1 ¼ cup dark brown beer
- 1 head of garlic
- 4 tbsp Apple Pear Syrup (Appelstroop)
Instructions
- Preheat the oven to 350 degrees.
- Dice the onions and set aside.
- Cut the meat into 1-inch chunks and sprinkle with salt, pepper, and flour.
- Melt the butter in a large casserole on a medium heat. Brown the meat on all sides.
- Add the onion and sauté for another two minutes. Add the bay leaves, oregano, beef stock, sundried tomatoes and finally the dark beer.
- Place the covered casserole in the preheated oven for 1½ hour.
- Brush some olive oil on the garlic head and place as well in the oven.
- Take it out after an hour or when it becomes soft.
- Cut the top off and squeeze the softened garlic into a bowl.
- Mash with the Apple Pear Syrup. Add this to the stew.
- Leave in the oven for at least another hour.
- Serve the beef with French fries.
Recipes and Food Styling by Ingmar Niezen
Photography by Maarten van der Wal
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