Snow in Rome, frozen canals in Holland, and just a general-OMG it’s SO cold in Belgium feeling. . . winter seems to have a tight hold on us in Europe. How in the world can you cope with the coldness of winter? With beef. And beer. How about beef and beer, slow-cooked in the oven for hours? Yes. That’s the ticket. Eat it by the fireside for an extra special winter treat. In March. I’ve taken the traditional pot roast and stew recipes from the U.S. and combined them with my Belgian favorite – stoofvlees – to create this one.
So, I have a confession to make. My favorite fajita marinade in the whole world is Claude’s. I’ve carried countless bottles of this glorious stuff over the ocean in suitcases. If anyone is looking for a hostess gift when they visit me in Belgium, this is all I want. Well, that and Bath and Body Works hand soaps. But, with my contraband supply depleting and the temperatures rising here in Belgium (thus, making me always think of Texas) we’ve been grilling like crazy. I have been tapping into my backup homemade fajita marinade recipe. I like to call this one,
My good friend, Tess is originally from Minnesota and she gave me this recipe years ago when I got married. I can’t tell you how many times I’ve made it – but Texans, Dutch, Cajuns, Belgians, Estonians, Chicagoans, Romanians, and Italians have munched on this cheezy goodness with pleasure. Of course, it took me a while to figure out a substitute for Velveeta in the Netherlands – “What IS a substitute for Velveeta?!” Tess gasped when I told her my dilemma – but once I did, I’d stock up when I found it. Preppin’ 8 oz. (180 gram) cream cheese,