Double beef stew

This recipe is taken from the amateur beer brewing association ‘de roerstok’ Tilburg, which uplifts their annual festivities with beer based foods. There were different stews, meatloaf, quiche which each asked for a specific double, quadrupel, or springbock. Local beers from brewery ‘la Trappe’, were included in many of the recipes, but I could not find a specific ‘La Trappe Isid’or’. I’ve used an even more local ‘Kiebier’ brew instead, of the award winning amateur brewer, recently entitled beer inspector, and my uncle, Wim van den Kieboom.

Wikipedia enlightens on the topic of ‘dubbels’, as they are called in the Netherlands and Belgium. “Dubbels are now understood to be a fairly strong (6%-8% ABV) brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and cereal character.”

The sweet fruity flavour, and low presence of hopp bitterness makes this a great beer for stewing.

De Roerstok is celebrating its 30th anniversary this year, and is organizing this years Dutch Open National Championship (ONK), which will be held in two weeks in collaboration with the Brand beer brewery. This weekend the testing of over 500 beers is being done by a team of qualified Dutch beer inspectors. Each beer is part of a class (light or dark, low or high in alcohol, clone beer of a commercial type, and free style), and is coded. Each inspector rates a number of beers in a class, whether it is suitable for the class, based on visual aspects, colour, flavour, mouthfeel, body, aftertaste. The best rated beers are then rated by all inspectors and an overall winner for all classes is determined.

As they describe theirselves at the site: rating beer according to these official standards is beyond ‘liking’ a beer. Luckily, sufficient beers were available for them to like after the rating process was finished. Good food was provided as well.


800g-1 kg beef, in large chunks

2 tbsp olive oil

100g unsalted butter

100g bacon in cubes

2 large onions

2 tbsp white flour

3 cloves of garlic

Sprig of thyme

2 bayleaves

1 slice of white bread

2 tbsp sharp mustard

1 bottle of Double, e.g. La Trappe, Westmalle, Grimbergen, Chimay

400ml broth, or beef stock

Salt and pepper

Add salt and pepper to dry pieces of beef. Heat oil and some of the butter in a casserole. Brown pieces of meat, a few at a time, and remove from the pan afterwards. Add pieces of bacon, untill crisp and remove from the pan. Add onions and sautee untill golden. When the onions are done, add the 2tbsp of flour, mix well and heat untill the roux is baked. Add stock bit by bit, and mix with the roux. Add remaining stock and double beer. Then transfer pieces of meet and juices, bacon, garlic cloves, thyme, bay leaves and bread with mustard on top. Reduce heat and simmer for at least three hours.

Eat with bread, or potatoes, and a salad. And drink with a nice chilled double beer