Dam Burg Belgium Lager... grab some, grab your mates!
The Belgian beer culture is the way in which it links to the enjoyment of food. In many regions of Belgium, beer is used as an ingredient while the beer itself is served as an accompaniment.
The easy drinking style of lager lends itself to lighter meals like seafood and shellfish, and it’s refreshing nature works well as a ‘grease-cutter’ when eating oily foods like pizza, chips or nuts.
Beef, Mushroom & Lager Stew
- 185g Portobello mushrooms
- 6 chat potatoes
- 4 tbsp olive oil
- 2 brown onions, cut into 5mm slices
- 2 cloves garlic, finely chopped
- small handful thyme leaves, finely chopped
- 2 tsp sea salt
- 3 tbsp plain flour
- freshly ground black pepper
- 550g chuck steak, cut into 2.5cm pieces
- 1 medium carrot, diced into 1cm cubes
- 1/2 cup Dam Burg lager
- 1/2 cup veal or beef stock
- Crusty bread, to serve
1. Preheat oven to 180ºC. Slice the mushrooms into 1cm thick and cut in half again.
2. In a heavy-based casserole pot, heat 2 tbsp oil over a low heat. Add the onion, garlic, thyme and 1 tsp salt and sauté for 10 minutes until softened. Increase heat, add the mushrooms and sauté until golden. Remove from pot and set aside.
3. Combine the flour, 1 tsp salt and a grind of black pepper in a bowl. Coat the beef in this a few pieces at a time, making sure all sides are coated and any excess flour is removed.
4. Heat the remaining oil on high in the casserole pot, add the meat a few pieces at a time, and brown on all sides. Add the potatoes and carrot, then put the mushroom and onion mixture back into the pot and heat through. Add the ale to deglaze the pot. Add the stock and bring to a boil.
5. Cover with a lid, transfer to the oven and bake for 1 1/2 hours, until the meat is tender. Serve with crusty bread and a Dam Burg lager.