4 Heart Warming Recipes

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Autumn is upon us, and with it comes a season of delightful comfort food to warm our hearts. As the colder weather sets in, steaming stews and soothing soups are the order of the day, so we’re bringing you four classic regional recipes from around Europe that are guaranteed to make you feel good. Give them a try with a glass of equally tasty St. Stefanus and let us know what you think.

Carbonnade Beef and Beer Stew
As the evenings grow darker, there’s no better feeling than curling up with a nice big pot of homemade stew. This beef and beer stew is a family favourite in Belgium and it’s sure to warm your heart.

Prep time: 15 minutes
Cook time: 3 hours, 30 minutes
Total time: 3 hours, 45 minutes
Serves: 6
Ingredients

3 ½ lbs chuck roast, cut into 1-inch pieces
Salt and freshly ground black pepper
4 tbsp butter
3 medium yellow onions sliced about ¼ inch thick (about 8 cups)
3 tbsp all-purpose flour
1 ½ cups chicken of beef broth
1 ½ cups (12 oz) St. Stefanus Blonde
4 sprigs fresh thyme
2 bay leaves
1 tbsp whole grain mustard
1 tbsp brown sugar

Method
Pat beef dry with paper towels, then season well with salt and pepper. In a large Dutch oven, heat 2 tablespoons of butter over a medium-high heat until hot, almost smoking. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl.

Add 2 tablespoons butter to Dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay leaves, the browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300°F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste.

Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.

Perfect served with a glass of St. Stefanus Blonde.

To hear the story behind this dish, visit: http://www.simplyrecipes.com/recipes/carbonnade_beef_and_beer_stew/

Hearty Minestrone Soup
For those cold, cosy afternoons by the fire, we have this delightful minestrone soup from Italy.

Click below for the recipe:
http://cookingitaliancomfortfood.com/2010/10/23/hearty-minestrone-soup/

Cinnamon Foie Gras
Unleash those autumnal spices and indulge in the luxurious, velvety texture of this cinnamon and nutmeg spiced French treat.

Click below for the recipe:
http://frenchfood.about.com/od/appetizershorsdoeuvres/r/Cinnamon-Foie-Gras-Recipe.htm

Cheesy Cauliflower and Bacon Gratin
Tackle the cold with this hearty twist on the classic cauliflower cheese. This British dish combines potato, cauliflower and bacon under a layer of mature cheddar, creating one beautiful bake.

Click below for the recipe:
http://www.bbcgoodfood.com/recipes/420628/cheesy-cauliflower-and-bacon-gratin

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