Stoofvlees Belgian Beef Stew Recipes

CARBONNADE (STOOFVLEES)

Steps:

• Cut the beef into 1 inch (2cm) cubes.
• Mince onions and dice bacon into large pieces.
• Melt the butter and sauté the onions for 10 minutes covered at low heat.
• Add the bacon then increase the heat slightly. Stir regularly but keep covered.
• After 10 minutes, remove everything except the liquid and set aside in a dish.
• Increase to maximum heat then sauté the meat in the uncovered pan. Stir regularly. The meat should be browned on all sides.
• Remove the pan from the heat.
• Put the meat in a dish keeping the juices in the pan.
• Dissolve brown sugar in the remaining liquid and make a reduction. You should have about half of the original liquid.
• Once reduced, turn the heat to low and add the bacon and onion mixture then the meat and stir.
• Add the bouquet garni and cover with the beer. Add a little salt.
• Gently cover the entire surface with gingerbread on which you would have spread mustard.
• Simmer, covered, for 3 hours without stirring, until the gingerbread is melted.
• If after three hours, the juice is too liquid, uncover the pot and continue to simmer.

STOOFVLEES (FLEMISH BEEF STEW)

Steps:

• Peel and roughly dice the onions.
• Melt a knob of butter and about 1 tbsp of oil in a large (preferably cast-iron) casserole over medium heat. Sauté the onions until soft and just starting to brown. Remove from the casserole and put into a large container.
• Add 1 to 2 more tbsp of oil to the casserole. Season the beef and add the meat to the casserole. Brown the beef cubes over medium heat in batches. (About 7 to 8 pieces of meat per batch should do the trick.) Once browned, add each batch to the onions.
• Add the Loonse stroop/syrup and beer to the casserole and turn up the heat. Bring to a boil and scrape the brown bits from the bottom of the casserole.
• Once the stewing liquid comes to a boil, add the onion and beef cubes back to the casserole, along with the cloves and bouquet garni. Give the stew-to-be a good stir and bring to a simmer.
• Next, spread 1 tbsp of mustard on each slice of bread and place both slices (mustard side down) on top of the stew. (They'll disintegrate completely, adding flavour to the stew and thickening the sauce.)
• Let the stew simmer (uncovered!) for 1.5 hours, stirring every 30 minutes. Then pop a lid on and simmer for another 15 minutes. This adds a touch more moisture back to the casserole, which the dish will need. Remove from the heat.
• Remove the bouquet garni (and cloves, if you can find them). Add the tablespoon of vinegar, and give your stoofvlees a good stir.
• Now comes the most difficult part. Leave it alone for at least 12 hours (with the lid on). The flavours will build up even more. It can be eaten straight away as well, but it will always taste better the day after.

STOOFVLEES (BELGIAN BEEF STEW)

Steps:

• Glaze the onion in margarine in a large skillet.
• Add the beef and cook until it has browned.
• Add all of the beer, the beef, the chocolate and the bay leaf.
• Spread the mustard onto the slices of peperkoek or bread and place in top of the meat.
• Add salt and pepper to your taste.
• Leave to cook on low heat for at least 1 1/2 hours, but the longer it cooks the better it tastes, stir from time to time preventing it to burn. The sauce should have a pretty thick consistency.
• The leftovers of this recipe can be frozen or the recipe can easily be doubled.
• Enjoy!

BELGIUM BEEF STEW

Steps:

• Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
• Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).

STOOFVLEES

Steps:

• Brown beef and pork in olive oil plus one tablespoon of butter.
• Remove meat.
• Drop onions and sugar into meat drippings and saute till tender.
• Add meat back to onions and fill pan with 5 cups of water.
• Add beer.
• Spread a thick layer of mustard on each slice of bread and lay on top.
• of meat and sauce.
• Cook with a lid on top of stove for 2 hours.
• Stew mixture should cook just at the boiling point.
• Remove lid and continue to cook till liquid has reduced to half and meat is tender.
• Bread should have disolved into sauce.
• Thicken with 2 tablespoons of cornstarch and 2 tablespoons of water.
• Serve with potatoes, rice, or Belgium (french) fries.