With this beef stew with beer recipe you’ll make a delicious Beef & Beer Stew marinated in Limburgian mustard, celeriac, carrot, leek, onion, bay leaf, juniper berry and cloves, a touch of garlic and then generously quenched and stewed in Alfa Super Strong, served with vegetables and fried baby potatoes and mayonnaise.

• 1 kilo Limousin meat from Schinnen; chuck steak or neck, not lean but marbled meat. This is well-blooded meat and therefore has a lot of flavor
• 3/4 liter beef stock, not too salty, because it will reduce during stewing
• 3 cans of Alfa super strong beer (DO NOT cool!)
• 6 tablespoons of Limburg smooth mustard
• 400 grams of soup vegetables in fine cubes (celeriac, carrot, leek, onion)
• 1 clove of garlic
• 1 bay leaf, 2 juniper berries, 1 clove, pepper and salt
• 250 grams of butter or farm butter
• Thickener (all-purpose thickener/brown roux grains)

1. Cut the meat into cubes of approximately 3 x 3 cm. Salt and pepper the meat generously and then mix it with all the smooth mustard. Massage the mustard well and then press plastic wrap on top. Do not stretch the foil over it, but press it so that there is no air between the meat and the foil. Place this in the refrigerator overnight or let it soak for at least 4 hours.
2. Finely chop the garlic clove – so do not press it! – and add it to half of the soup vegetables. Then let the butter bubble in a large frying pan and brown the meat. Be careful: do not use too high a heat because then it will burn because of the mustard. Add half of the vegetables with the garlic at the end and fry briefly. Then turn the heat down.
3. Deglaze this with the beef stock and two cans of Alfa Super Strong beer and save 1 can until the last moment.
4. Add the bay leaf, juniper berries, cloves and some pepper. Put a lid on the pan/kettle and let it simmer gently on a low heat for 2 to 2 ½ hours. It will reduce slightly but that only benefits the taste. If it reduces too much and the sauce becomes too thick, just add some hot water. Stir gently every now and then during this time and check after 2 to 2 ½ hours whether the meat is done. It should just about/just about fall apart when you press it with a fork.
5. Finally add the saved half of the vegetables and let it simmer for another five minutes. Then add the last bottle of Alfa Super Strong beer and bring to the boil briefly. Lightly bind with all-purpose binding agent or brown roux granules. It is best to use brown roux granules. Taste and season with salt and pepper if necessary.
6. Serve with (homemade) fries, salad or vegetables and of course a glass of Alfa beer; a nice match is an Alfa Lentebok or an Alfa Herfstbok in the fall.
7. Enjoy!