Stew with penne
- 45 minutes
Ingredients
For 4 persons
-
400
-
1 kg
beef, cut into cubes
-
2
red onions (chopped)
-
2
bay leavec
-
2 tbsp
marmalade
-
70 g
tomato puree
-
1 tbsp
Worcestershire sauce
-
2 tbsp
Liège syrup
-
1
bottle of brown beer
-
3 dl
chicken stock
-
1
slice of bread with mustard
-
handful of parsley and raisins
Preparation
- Heat a large stew with a knob of butter and stew the onions over a medium heat.
- Season the meat well with salt and pepper and sear in a frying pan over a medium to strong heat. Once they have a golden brown crust, deglaze with brown beer and bring briefly to the boil.
- Put the meat and beer together in the stew with onions, bay leaves, chopped parsley, raisins, marmalade, tomato puree, Worcestershire sauce, Liège syrup and chicken stock.
- Place the sandwich in the pot, on top of the meat, with the buttered side down.
- Let the stew simmer for 1.5 hours to 3 hours on a low heat with a lid. Stir the pot occasionally and check whether the meat is sufficiently cooked. Remove the lid halfway through and cook the sauce to the desired thickness.
- In the meantime, cook the penne al dente according to the instructions on the package and serve with the stew.