John Myers
Stoofvlees with French Fries
The perfect stoofvlees with french fries recipe with a picture and simple step-by-step instructions.
- 1 kg Beef shoulder (bow)
- Clarified butter
- 4 Onions
- 1 Clove of garlic
- 2 Carrots
- 500 ml Belgian beer
- 500 ml Water
- 6 Cloves
- 6 Allspice grains
- 4 Bay leaves
- 1 disc Brown bread
- Mustard
- Salt and pepper
- Vinegar
- 2 tbsp Sugar brown
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- Telly cherry pepper
- Thyme freeze dried
- Food starch
- Cut the meat into large cubes. Peel the onions and garlic, dice the onions and grate the garlic. Peel and dice the carrots.
Set the oven to 130 ° degrees top / bottom heat!
- Heat clarified butter in a saucepan and strongly advise against goulash in 2 portions. Take out of the pot. Then roast the onions, garlic and carrots in it. Deglaze with beer and water, add meat and spices / herbs again. Smear the bread with mustard and place the mustard side on the goulash. Put the lid on and stew everything for 3-3.5 hours.
- Then season the goulash with salt, pepper, seasoned salt, garip pepper, sugar, vinegar and mustard and thicken with a little water and cornstarch! The bread does not bind the sauce enough for me either! 🙂
- There were also big fries with a green salad! 🙂
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