Beef stew

The cook, step by step.

1. 1

   Step 1

   Done

   Light the barbecue at 200 degrees Celsius in a direct setup and fry the suckadelaps in the Dutch oven on both sides in 2 tablespoons of sunflower oil. You bake them so they turn light brown on both sides.

   BBQ temperature: 200°C
2. 2

   Step 2

   Done

   After you have baked the suckadelaps take them out of the pan and fry the onion and carrot in the moisture of the sukadelaps. You do this for 5-10 minutes so that the onion and carrot can grow well. Fruits stands for the so-called "sweet onion" . The moment it becomes a glassy whole, you know it's time for the next step.

3. 3

   Step 3

   Done

   After the onion and carrot are sufficiently fried it is time to add the suckadelaps back to the pan. Then add the 0.7 liters of beef stock, cloves and bay leaves as shown in the picture below.

4. 4

   Step 4

   Done

   You'll see that over time, the stew will look like this. Make sure it keeps bubbling/suddening gently. Patience at this stew recipe is a clean thing.

5. 5

   Step 5

   Done

   If the meat has been sucked for 3-4 hours it will have the structure of the picture below. A good rule to know if it's finished is when you can push the flesh apart with your fingers. It's got to be really buttery. In this last phase you also add some flour. This is what you do to tie the gravy and make sure it doesn't get wet. Add salt and pepper after flavor.

6. 6

   Step 6

   Done

   Eat the stew in combination with flemish fries as we have done here. All you got to do is add some mayonnaise and man-man, that's good! You can also eat this stew recipe very well with rice or potatoes and vegetables.