A Belgian country classic, tender chunks of beef and lots of caramelized onions, long-simmered with beer – in this case La Trappe, an unfiltered Belgian-style Trappist ale brewed by the monks of Koningshoeven Abbey in Berkel-Enschot in the Netherlands’ Brabant province. Served over buttered noodles, with a side of lightly braised savoy cabbage.
(Vegan & Gluten-Free options)
For kicks, I’m going to make a vegan and gluten-free version too, using cremini mushrooms, Grist sorghum GF beer and some brown rice rotini.
Fresh Afoodgypsy soup, salad and pie too!
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.