Russian Information Network
Eggs Fruits Rice Vegetables Appetizers Seafood Pizza
 About project
 Vegetarian dishes
 Children's dishes
 Exotic dishes
 Erotic meal
 Dietary cookery
 Quick & easy
 Holiday menu
 Microwave cooking
 Grilling & barbecuing
 Recipes from visitors

Mail system (Free 15Mb!)
Free Hosting
Game server
Tests on-line

 Cuisines > Belgian cuisine > Search results
Belgian beef stew with ommegang abbey ale
1 tbsp salt
1 tsp pepper
1 bay leaf
1 jar (5 oz) prepared horseradish
1 c. Ommegang Abbey Ale
8 small potato, cut in halves
8 medium carrots, cut into fourths
1 medium onion, chopped
2 1/2 lbs beef roast bottom

1. Cook beef in Dutch oven over medium heat until brown. Reduce heat and sprinkle with salt and pepper. Spread horseradish over both sides of the beef.
2. Add Ommegang and enough water to cover meat. Heat to boiling. Reduce heat. Cover.
3. Simmer on top of range or cook in the oven at 325 F for 2 1/2 hours. Add veggies, cover and cook one more hour. Remove meat to warm platter.
4. Prepare Gravy: Skim excess fat from broth. Add enough water to broth to measure 2 cups.
5. Shake 1/2 cup cold water and 1/4 cup flour in a tightly covered container. Stir gradually into broth. Heat to boiling, stirring constantly. Serve with beef.
rating: 169to discuss in forum * ? 
Russian cuisine 
Etiquette & serving 
Say cheese! 
Useful advice 
Culinary dictionary 
To send recipe 
Guest book 


Recipe search
Ingredient search
Advanced search - Russian Information Network
Our button:

Copyright © RIN 2001-2003 *