Beef Stew with French Toast Pastry Stout

A submission from a customer. The French Toast Pastry Stout is an alcohol-free French toast, double pastry Stout beer with maple syrup and cinnamon. Very mouthful, but that's what it tastes like! This prompted a customer to start using it to prepare a beef stew.

Ingredients

• 1 kg of beef stew
• 1 bottle of Rock City - French Toast - Pastry Stout
• 2 onions (coarsely chopped)
• 2 tbsp (apple) vinegar
• 2 tbsp Maestrichter Apple/Pear syrup
• 1 slice of brown bread
• 2 sprigs of thyme
• 2 bay leaves
• 1 clove
• butter
• (Limburg) mustard
• salt & pepper

Preparation

Coarsely chop the onions. Cut the stew meat into pieces that are not too small.

Melt half the butter in a casserole dish and sauté the onions.

Put the rest of the butter in a high-sided frying pan and get the pan hot. Use a little extra oil if necessary to prevent burning. Brown the beef in sections in the frying pan so that it looks nice and brown all around. Add the meat to the onions.

Pour the contents of the can of French Toast beer into the frying pan and stir to loosen the caking. When everything is hot, pour the contents into the onions and meat. Now add the thyme, bay leaf, cloves, vinegar and pepper and stir through. Spread the brown bread liberally with mustard and place it, mustard side down, on top of the meat in the casserole. Bring everything to a simmer. Let simmer for 2 to 3 hours. Season with salt and pepper and some more vinegar if necessary.

Have a good taste!

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Rock City - French Toast - Pastry Stout

Rock City - French Toast - Pastry Stout