Veal stew with Kasterlee beer

Preparation time: 3 hours
Difficulty: 2 out of 3 stars
Serves 4
Meat-based recipe

ingredients

• 1 kg diced veal (preferably neck or shoulder)
• 1 knob butter
• 3 large onions
• 5 cloves garlic
• 4 sprigs thyme
• 2 bay leaves
• 1 pinch cinnamon
• ½ star anise
• salt and pepper
• 1 bottle pumpkin beer or Witte Madam
• ½ litre veal stock
• 2 slices bread
• 1 tablespoon mustard

method

1. Melt the butter in a large pan until it sizzles and brown the veal in it.
2. Peel and coarsely chop the onion, then add it to the meat and fry until well
   browned.
3. Peel the garlic, chop it into thin slices and add it to the meat.
4. Add the herbs and spices to the meat and simmer, allowing the flavours to
   combine.
5. Pour in the beer and simmer gently until the liquid has reduced by half.
   Add the stock and simmer with the lid half open on a very gentle heat.
6. Taste after 15 minutes and add salt and pepper if required. Do not overseason,
   as the flavours become stronger as the liquid reduces.
7. Spread the mustard over the slices of bread, cut them into small pieces
   and add them to the stew.
8. Remove the lid when the pieces of meat feel soft and almost done. Allow
   the sauce to reduce gently until you reach the required consistency.
9. Serve with a Belgian endive salad and pumpkin croquettes.

regional products

• pumpkin beer or Witte Madam from the Kastelse biervereniging