Main dish

Beef stew with Rouge Max (and gingerbread)


For 4 people:

  • lean beef stew (butcher's shop): 1 kg
  • apples: 1
  • fresh flat-leaf parsley: 3 sprigs
  • fresh thyme: 2 sprigs
  • onions: 2
  • butter: 2 tbsp.
  • gingerbread: 2 slices
  • stale bread: 1 slice
  • mustard: 1 tbsp.
  • Rouge Max: 3x25 cl
  • bay leaf: 2 leaves
  • pepper and salt



(10 min., The day before)

  • Remove the leaves from the parsley sprigs and set aside. Tie the parsley sprigs together with the thyme and bay leaves with kitchen twine.
  • Peel the apple and cut into cubes.
  • Cut the onions into pieces.


(The day before (10 min. + 1 hr. 30 min. Simmer + 12 h in the fridge)

  1. Melt 1 tbsp. butter in a large cooking pot and fry the stew until golden brown on all sides. Season with salt and pepper. Remove from cooking pot.
  2. Melt 1 tbsp. butter in the same cooking pot and sauté the onions until translucent. Add the cubes of apple and the stew and cover with the Rouge Max. Add the bouquet garni.
  3. Spread the bread with the mustard and place in the cooking pot. Also crumble the gingerbread over it.
  4. Let simmer 1 h.30 minutes on a low heat. Put in the fridge overnight.

Finishing touch

Serve with fresh fries or bread

The fruity, full character of Rouge Max gives an extra touch to this stew!

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