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Stew Auntie Wies

A classic among the Limburg recipes. And then in a very special version. Namely the stew recipe from the lady who tasted the beer with us every morning until she was very old. She really knew what was tasty. Once you have created this recipe, we guarantee that it will become a regular part of your weekly menu.

Name of the dish: Limburg dust jar à la aunt Wies

Preparation time: Prepare 30-40 minutes & 2 hours of stewing time

Recipe suitable for: 4 persons

Necessities:

600 grams of beef poulet
Alpha Powerful Dort
1 leek
100 grams of bacon cubes
salt
Pepper
1 or 2 onions (preferred)
1 celeriac
1 carrot
Butter
Broth
Flower

Preparation method

Sprinkle the meat with salt and pepper. Then clean the vegetables and cut everything neatly into pieces. Turn this on with the bacon cubes and remove the whole from the pan to be able to add again later. Now fry the spiced beefpoulet nicely brown in the butter. Now the vegetable and bacon mixture can be added and then the broth and the strong dort. Ensure that broth and beer remain in an even ratio. The meat should not float so add bit by bit. Cook the whole in about 2 hours and tie the sauce with some flour until a nice thicker stew is created

 

Aunt Wies’s stew can easily be combined with many other dishes. That can be fries, but that can also be fried or boiled potatoes. However, we have another suggestion:

Potatoes differently
Ingredients:
1 kilo of small potatoes
2 spoons of Alfa Lentebok
1 spoon of apple syrup
200 grams of bacon strips
salt
2 onions
possibly butter
Preparation:
Mix the beer with the syrup and marinate the bacon strips. Then clean the potatoes with skin and boil them briefly in water with salt. Then immediately drain. Pay attention! They may not be cooked yet! We recommend cooking for 10 to a maximum of 15 minutes.

Now clean the onions and cut into pieces. Now it’s time for the bacon strips. Remove from the beer-with-syrup marinade and bake them brown in a pan. Fry the onions last. Remove everything from the fat and fry the potatoes in the same pan. Let’s see if there is enough fat left in the pan. If this is little you can always add some butter. Fry the potatoes brown and done, add the bacon strips and heat everything together.

Actually this should be enough, but for the real gourmets we also give the tip to make a sour cream sauce. That is pretty simple and makes it just that extra special!

 

Sour cream sauce
Ingredients:
– 150 grams of sour cream
– 40 grams of mayonnaise
– 1 spoon of Alfa Lente Bok
– piece of onion
– dill
– salt
– pepper
Preparation:

Stir in the sour cream, mayonnaise and beer together. Squeeze a piece of onion into the garlic press and add it. Finely chop dill and stir it through. Season the result with salt and pepper.

Enjoy your meal!

By Tante Wies