Duvel is considered by many Belgium’s finest beer, and as just like cooking with wine, you should only cook with good quality beer, so Duvel is just the drop. It’s distinct rich fruity taste really gives cooking a tasty zing and i’m sure there will be nothing left in the bottom of the pot once you have tried this great stew.
1 bottle of Duvel, 1 medium onion, 2 chopped carrots, 500g of cubed beef, 2 teaspoons of tomato paste, 3 cloves of garlic, 2 sticks of celery, 1 cup of cubed potatoes, 1 teaspoon of oregano, salt and pepper, splash of oil and some fresh parsley to garnish. In some oil brown and seal the beef, then brown the onion, then add the garlic, potato, carrot and celery, add the herbs and spices followed by the beer. Simmer for about an hour. You might need to add a little water or beer if things dry out too much. Serve with a cold Duvel.