Let it snow let it snow let it snow
There are so many different Christmas recipes nowadays to choose from, we are pretty much bombarded with them. But if I have to be totally honest and rely on what first comes to mind when I think about my favorite Christmas dinner, I always come back to old-fashioned beef stew with mashed potatoes and red cabbage with apples.
I totally love it!
Imagine how the scent of the stove will bring your whole house into a Christmas atmosphere, it doesn’t get any more cozy than that.
I hope you guys enjoy this stew recipe as much as I do. It tastes the best when you make it a day in advance, and this way on the day itself you ‘ll have all the time for the things that are truly important like indulge with your people in all the deliciousness without any guilt.
17.5 oz / 500 g beef stew meat - at room temperature sliced in big pieces
17.5 oz / 500 g onions - peeled and sliced
2 teaspoons cane sugar
2 tablespoons flour
17.5 fl oz / 5 dl beef broth
10 fl oz / 300 ml brown beer
2 bay leaves
13.5 oz / 100 g margarine
A good dash of oil (for frying)
Pepper and salt
2 slices gingerbread
Melt the margarine in the pan and by the time the bubbles disappear, add a good splash of oil and let it get hot.
In the meantime, sprinkle the meat with salt and pepper.
Add the meat to the pan and fry well for about 5 minutes.
Add onions with the cane sugar and cook for another 3 minutes.
Sprinkle flour over it and stir well.
Heat the stock and beer briefly and carefully pour into the meat.
Add the gingerbread.
Pierce the cloves in the bay leaf and add to the meat.
Heat well again and let it cook low on a simmer for as long as possible. Serve with mashed potatoes and red cabbage with apples.