Infuse Restaurant by Diamond Resort

Belgian Beef Stew

Belgian Beef Stew
500g Tenderloin
50g Sliced shallots
50g Sliced white onions
20g Fresh thyme
20g Fresh rosemary
15g Ground pepper
10g Salt
Slice of white toast
Dijon mustard
1 bottle (330ml) Leffe Bruin (Belgian brown beer)
350ml beef stock
3 bay leaves
Remove all the nerves from the tenderloin, leave a little bit of fat and cut into small cubes.

In a big frying pan on a medium high heat, add butter, thyme and rosemary; then pan fry the beef just enough to add colour, then add salt and pepper to taste. Move the beef into a tall cooking pot.

In the same frying pan, sautée the shallots and white onions and add them to the beef in the pot.

Put the same frying pan back on the stove on a medium heat and deglaze the pan with the Leffe Bruin (Belgian beer), and let it absorb all the flavours of the sautéed shallots, white onions and beef. While it is simmering add it to the beef.

Add the beef stock, the slice of toast with mustard and bay leaves and let it simmer for 35-45 minutes.

Serve with a side salad and, of course, with a dollop of mayonnaise and Belgian fries and with a chilled Leffe Bruin (Brown Belgian beer).

About Chef Rieno

Chef Rieno Huyghebaert a native Belgium is at Infuse restaurant since the pre-opening days of 2018 

Having the passion to cook home style comfort food reflects also in the successful Belgian national day events, Cheese Night events and festive season and on the menu and buffet breakfast at infuse restaurant 

Without the upper scale fine dining feeling, Chef Rieno want to create a feel-good factor in the restaurant Value for money, with some local sourced produce and his trustworthy imported produce like Real Belgian Chocolate with a High Cacao content,

Comfort food at his best, just the way his mom teached him over to years.

Chef Rieno also try to ensure that every dessert if possible is made inhouse