Description
Experience the warmth of Belgian Stoofvlees, a comforting Flemish Beef Stew that delights with its rich flavors and tender meat.
Ingredients
Scale
- 2 pounds beef chuck or stewing beef
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 large onions
- 1 cup all-purpose flour
- 1 bottle Belgian brown ale
- 3 cups beef stock
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 2 leaves bay leaves
- 1 tablespoon fresh thyme
- 1 slice country bread
- 2 tablespoons unsweetened cocoa powder
Instructions
- Heat a Dutch oven over medium-high heat and add butter and vegetable oil. Season and brown the beef cubes until caramelized and golden brown, about 5-7 minutes; then set aside.
- In the same pot, add onions and sauté until they turn golden, stirring occasionally for about 5 minutes.
- Sprinkle in the all-purpose flour, stirring constantly for about 1 minute to eliminate the raw flour taste.
- Gradually pour in the Belgian brown ale, stirring vigorously to scrape up any browned bits from the bottom of the pot.
- Add the browned beef back to the pot, along with beef stock, apple cider vinegar, Dijon mustard, and brown sugar. Stir until combined.
- Toss in tied bay leaves and thyme, then place a piece of mustard-covered country bread on top.
- Reduce the heat to low and let the stew simmer gently for about 2.5 hours until the beef is fork-tender.
- If using cocoa powder, stir it in during the last 30 minutes of cooking and adjust seasoning before serving.
Notes
- Use olive oil for a lighter option.
- Shallots can be used for a different flavor.
- Opt for gluten-free flour if needed.
- Preferably use Trappist or Dubbel ale.
- Homemade or low-sodium beef stock is healthier.
- Can substitute apple cider vinegar with lemon juice.
- Regular mustard can be used if necessary.
- Maple syrup can be a suitable alternative for brown sugar.
- Remove bay leaves before serving.
- Dried thyme can be used if fresh isn’t available.
- Any crusty bread can be used.
- Cocoa powder is optional for deepening flavor.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Belgian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 90 mg
Keywords: Belgian Stoofvlees, Beef Stew, Flemish Recipe