North American Belgian Beer Festival Feb. 13

- The country's largest Belgian-only beer event is going to be right here in metro Detroit this weekend. The North American Belgian Beer Festival is Saturday, February 13 in Westland. It is near Ashley's Beer and Grill and the Westland Shoppin Center.

VIDEO: Roy Moore from Ashley's Restaurants and guest chef Marc Grasso join us in the FOX 2 Kitchen to prepare Beef Carbonnade (Flemish stew), a national dish of Belgium. You can find their recipe below.

Tickets start at $45 for general admission, and early admission and VIP tickets are available. For more information, visit www.nabbg.org.

INGREDIENTS
Serves 4.  Serve with baguette or frites (french fries)
 
Beef Chuck 2.5 lbs
Kosher Salt ½ tsp
Black Pepper ¼ tsp
Onions (1/4" slice) 3 medium onions
Garlic (finely chopped) 2
Bay leaves 1
Fresh Thyme 2 sprigs
Beer (Bornum or GD) 1 bottle approx. 12 oz.
Beef Broth 1 cup
Whole Grain Mustard 1 T
Brown Sugar 2 T
Cider Vinegar 2 T
Flour 3 T
Butter (unsalted) 4 T 
Fresh parsley as garnish
 
Instructions:
 
1. Pre-heat oven to 350 degrees.
2. Trim fat off of meat. Cut into 2" cubes. Pat dry (improves browning).
3. Season with salt and pepper.
4. Heat 1 Tbl of  butter in sauté pan. Working in batches, brown meat. Add more butter as needed. Place browned meat aside in a dutch oven.
5. After all the meat is cooked, sauté the sliced onions and garlic in the same pan until they start to brown.  
6. Sprinkle with flour and stir to blend in.
7. Add beer to deglaze pan. Pour over meat.
8. Add beef broth and herbs to meat.  
9. Cover and cook in 350 degree oven for 2 hours.
10. Remove and stir in brown sugar, vinegar and mustard.
11. Cook in oven for 30 minutes more uncovered to thicken sauce.
 
To serve, sprinkle with fresh chopped parsley. Traditional sides include either toasted baguette or frites (french fries).
 

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