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Belgian Stew with Potatoes

For stew:
¼ cup flour
3 tsp. salt
¼ tsp. The Spice Hunter Tellicherry Peppercorn Fresh Twist Grinder
¼ cup oil
2 lbs. chuck, 1 inch cubes
½ cup white onion, sliced
2 cloves garlic, chopped
12 oz. dark beer
1 lb. mushrooms
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. steak sauce
1 The Spice Hunter Mediterranean Bay Leaf
2 tsp. The Spice Hunter French Thyme
For potatoes:
2 lbs. potatoes
chopped parsley
¼ cup butter

Combine flour, salt and pepper. Coat meat with mixture. Heat oil in Dutch oven. Brown meat and sauté onions. Add garlic, beer, and other ingredients. Bring to a boil, cover and simmer 2 hours. For potatoes: Boil potatoes. When done, cut in quarters. Toss with parsley and butter. Serve stew surrounded by potatoes.