I love stewing. The smell of those winter herbs, for hours. I find that enjoyable. In the winter there is a lot of stew here, but there was not a single stew dish on this site yet. Shame.
Dish for 4 people.
Ingredients:
800 gr. mushrooms, I like to use a combination of button mushrooms, chestnut mushrooms and oyster mushrooms.
2 onions
1 winter carrot
3 cloves of garlic
1 tsp thyme
1 tsp curry powder
1 tsp paprika powder
3 bay leaves
3 cloves
Little bit of chili flakes
1 Affligem blond beer
1 vegetable stock cube
little hot water
1 tbsp cornstarch
Preparation:
Coarsely cut or tear the mushrooms. Cut the onions and carrots small, but not too small. Chop (or press) the garlic cloves.
Heat a (cast iron) stew pan on the stove.
When the pan is hot, add oil and fry the mushrooms (in batches) until they turn brown. Remove the mushrooms from the pan and set them aside.
Add new oil to the pan and fry the onions and garlic until the onions are almost translucent. Then add the carrots and fry until the onions are translucent.
Add the thyme, curry and paprika powder together with the mushrooms and stir everything well. As soon as some water comes out, crumble the vegetable stock cube above it and stir it in as well.
Now add the bottle of Affligem together with the bay leaf and cloves. If necessary, add some hot water so that it is completely submerged.
Bring to the boil and then let it simmer gently for 45 minutes.
Then make a paste of cornstarch and some cold water and add it. Bring to the boil briefly to thicken the sauce.
Don’t forget to remove the bay leaf and cloves.
Serve with mashed potatoes or rice.
Enjoy your meal.
