Stew with Stout Beer and Prunes

A classic stew with a twist! I let the beef chuck (better life 2 stars) simmer for hours in a sauce of stout beer and my homemade veal stock, making the meat wonderfully tender and soft. The sweet prunes complement the slightly bitter stout beer, bringing the dish into perfect balance. I serve it with a creamy mash and a generous portion of seasonal vegetables.

Beef chuck (better life 2 stars), bacon lardons, anchovies, cauliflower, endive, mushrooms, white onion, celery, carrot, garlic, potato, dried prunes, fresh bay leaves, rosemary, Dijon mustard, Guinness stout beer, homemade veal stock (contains celery), potato starch, red wine vinegar, pepper and salt, sunflower oil.

Allergens: gluten, mosterd, selderij, sulfiet, vis.

Microwave

Heat the stew, mash, and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 20-35 minMarleen's choice

Heat the stew, mash, and vegetables covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 25-35 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy106,8 kcal

Protein7,32 g

Fat3,4 g

of which saturated0,99 g

Carbohydrates9,9 g

Dietary fibre2,79 g

Salt0,55 g

Average weight: 540 g