Belgian Stoofvlees

Belgian Stoofvlees: A Classic Beef and Beer Stew

Stoofvlees, also known as Carbonnade Flamande, is a rich Belgian beef stew slow-cooked in beer until tender. Traditionally served with crispy fries and mustard, it is a true comfort dish.

Ingredients

For 4 servings:

• 800 g beef (chuck or stewing beef), cubed
• 2 onions, sliced
• 500 ml dark Belgian beer
• 1 tablespoon mustard
• 1 tablespoon brown sugar
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 tablespoons butter
• 1 tablespoon vinegar
• 1 tablespoon flour
• Salt and black pepper to taste

Preparation

Browning the Meat

1. Melt butter in a large pot over medium heat.
2. Brown the beef on all sides, then remove and set aside.

Cooking the Base

1. In the same pot, sauté onions until soft and caramelized.
2. Sprinkle in the flour and mix well.
3. Deglaze with vinegar and beer, scraping the bottom of the pot.

Slow Cooking

1. Return the beef to the pot and add mustard, brown sugar, bay leaves, and thyme.
2. Cover and simmer on low heat for 2.5 to 3 hours, stirring occasionally.
3. Season with salt and black pepper to taste.

Serving

Serve hot with crispy fries and a side of mustard for an authentic Belgian experience.

Tips and Variations

• Use different beer: A strong Trappist beer adds more depth.
• Make it sweeter: Add a slice of gingerbread to the stew.
• Try a slow cooker: Cook on low for 6–8 hours for even more tenderness.

FAQ

Can I make Stoofvlees ahead of time?

Yes! The flavors improve when reheated the next day.

What’s the best beer for Stoofvlees?

Dark Belgian beers like Chimay or Leffe Brune work best.

Can I freeze Stoofvlees?

Yes, store in an airtight container for up to 3 months.

Conclusion

Stoofvlees is a delicious and hearty dish that embodies Belgian comfort food. Try this slow-cooked stew for a warm and satisfying meal!