dairy-free · Dinner
Belgian Beer Beef & Lentil Rice Bowl
Beer-Braised Beef & Lentil Bowl · Koshari Stoofvlees
Belgian beer-braised stoofvlees beef glossed in dark malt and mustard, ladled over Egypt's koshari layers of lentils, rice, and macaroni, crowned with crispy fried onions and a sharp garlic-vinegar drizzle.
$$
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
1020Calories
58gProtein
32gFat
120gCarbs
14gSugar
12gFiber
1280mgSodium
145mgChol
Goes well with
Westmalle DubbelWestmalle Dubbel — A refreshing pairing...
local
KarkadehKarkadeh — A refreshing pairing for this...
international
Instructions
1
Prep
Cut beef into 3cm cubes. Toss with salt and pepper. Thinly slice 2 onions into half-moons for the stoofvlees. Slice the remaining 2 onions into thin rings for frying. Mince 6 garlic cloves for the braise and 8 garlic cloves for the koshari sauce. Dice the tomatoes.
2
Sear
Heat 3 tbsp neutral oil in a heavy lidded pot over high heat 2 minutes. Add beef in batches and sear 4 minutes turning once, until both sides are deep mahogany. Lift beef to a plate.
3
Build 1
Reduce heat to medium. Add sliced onions to the pot and cook 6 minutes until edges char and onions turn deep gold. Stir in braise garlic, 3 tbsp tomato paste, and brown sugar 60 seconds until fragrant.
4
Simmer
Return beef to the pot. Pour in dubbel beer, beef stock, Dijon, bay leaves, and thyme. Bring to a boil over high, then reduce to lowest heat, cover, and braise 40 minutes until beef is fork-tender and the sauce reduces to a glossy gravy.
5
Build 2
Rinse lentils. Bring 800ml water to a boil in a small pot, add lentils, and simmer uncovered 18 minutes until tender but holding shape. In a separate pot, cook rice in 240ml salted water covered over lowest heat 15 minutes. In a third small pot, boil macaroni 7 minutes and drain.
6
Fry
Heat 3 tbsp oil in a small skillet over medium-high 60 seconds. Add onion rings and fry 7 minutes turning often, until deep mahogany and crisp. Drain on paper towels and salt lightly. In the same pan with 2 tbsp residual oil, add koshari garlic, tomatoes, 3 tbsp tomato paste, cumin, coriander, and red pepper flakes over medium 90 seconds. Pour in 240ml water and vinegar and simmer 5 minutes until sauce thickens.
7
Plate
Layer lentils, rice, and macaroni in wide bowls. Ladle stoofvlees beef and its gravy over half the grain layer. Spoon koshari tomato-vinegar sauce across the rest. Crown with crispy fried onions and serve while everything is hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) beef chuck
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 4 small yellow onions
- 14 garlic cloves
- 120ml (1/2 cup) neutral oil
- 6 tbsp tomato paste
- 2 tsp brown sugar
- 400ml (1 2/3 cup) Belgian dark dubbel beer
- 300ml (1 1/4 cup) beef stock
- 2 tsp Dijon mustard
- 2 dried bay leaves
- 2 sprigs fresh thyme
- 120g (2/3 cup) dried brown lentils
- 120g (2/3 cup) long-grain white rice
- 80g (3 oz) dried elbow macaroni
- 2 ripe Roma tomatoes
- 2 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp red pepper flakes
- 4 tbsp white vinegar
- 1040ml (4 1/4 cup) water