From Belgo Cookbook (Canada, UK), by Denis Blais and André
3 lb chuck steak, cut into 2-inch chunks
1-1/4 pints Liefmans Goudenband
2 Tbsp peanut oil
1 oz butter
1 oz brown sugar
1 Tbsp freshly grated nutmeg
3 Tbsp flour
2 Tbsp tomato purée
4 oz pitted prunes, sliced
14 fl oz veal stock
1 bouquet garni
2 Tbsp Dijon mustard
2 cooking apples
Marinate the meat in 3/4 pint of the beer for 3 days.
Lift the meat out of the marinade, reserving the
marinade. Heat the oil and butter in a large,
heavy-based frying pan, add the meat, sugar and
nutmeg and cook over a medium-high heat, stirring
frequently, until the meat is well browned. Using a
slotted spoon, transfer the meat to a casserole and
season with salt and pepper.
Stir the flour into the oil and butter and cook until well
browned, then stir in the tomato purée, prunes, veal
stock, bouquet garni and the beer marinade. Bring to
the boil, skim and then pour over the meat. Simmer
very gently until the meat is tender, about 1 hour.
Stir in the mustard and the remaining beer, then
taste and adjust the seasoning. Peel and quarter the
apples, add to the casserole and cook for 5 to 10
minutes, until the apples are tender. Serve hot.
Yield: Serves 6