My partner loves eating stews, especially the ones that contain beer. So I had to give in and make such a dish again, and I wasn't disappointed myself either, as this was a really nice and warming vegan winter dish. It may look a bit rustic, but it was full of flavour.
A rich and malty dark Belgian beer is the best for this dish. Hoppy beers or wheat beer wouldn't work in this dish, so I decided to use Gouden Carolus Classic, which was pretty much the perfect choice. This is a vegan stew with otherwise basic ingredients so it's perfect for economical eating as well. My cheap eats week is over, but it doesn't harm to make more economical cooking choices.
Vegan Flemish inspired stew
3 medium onions
Pinch of salt
400 g small potatoes
1 large carrot
2 cloves garlic
150 ml dark Belgian beer
1 tbsp vegetable stock extract or to taste
1 large bay leaf
Couple of grinds of black pepper
1 tsp dried thyme
½ cup dried broad bean crunch
Chop the onions into half moons and caramelise them in the vegetable oil with the pinch of salt. Let them caramelise under the lid until they are very soft and brown. Stir every 5-10 minutes.
Chop the potatoes into chunks. I leave the peels on, but you can peel if you prefer.
Chop the carrot into fine slices and the garlic finely.
Add the carrots and the garlic and fry for a minute or two, and then add the beer.
Stir and cook off the alcohol for a couple of minutes, then add the potatoes.
Cover the potatoes with water or vegetable stock. I added water and then the vegetable stock extract.
Add the bay leaf, black pepper and thyme.
Let it lightly boil under the lid until the potatoes cooked and melting in the mouth. Stir occasionally while it's cooking.
Add the broad bean crunch to the stew and let it cook until done. Alternatively soy mince or beans can be used.
Once all the flavours have blended nicely after the slow cooking, serve the dish.