Best Flemish Beef Stew Recipes

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.

CARBONNADE À LA FLAMANDE (FLEMISH BEEF STEW)

Steps:

• In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
• Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
• Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.

CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE

Steps:

• Preheat the oven to 170C, 340F, gas mark 3.
• Make sure the pieces of beef are thoroughly dry, using paper towels.
• In a flame-proof casserole, heat the butter and olive oil. Add the bacon cubes and fry them until golden. Remove with a slotted spoon. Reserve.
• Make sure your flame-proof casserole is thoroughly heated. Place the pieces of beef and brown them on all sides. Remove with a slotted spoon. Keep warm.
• Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden). Season well with salt and pepper.
• Add the sugar and mix thoroughly. Cook until a light caramelisation appears then add the red wine vinegar. Mix thoroughly then cook for 2 minutes.
• Add the cooked beef and bacon to the dish. Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions.
• Pour the beer then the beef stock until the meat is entirely covered with liquid. Add the bouquet garni.
• Cut the slices of bread then spread Dijon mustard on the bread. Cover the meat with the bread.
• Place in the oven. The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high.
• When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce. Taste then adjust the seasoning. Serve hot.
• In Belgium the carbonade will be served with chips/fries/frites. In Northern France, it will be served with either braised chicory in butter or red cabbage.

FLEMISH BEEF STEW

Steps:

• In medium saucepan over moderate heat, melt butter. Add beef cubes and sauté, tossing occasionally, until lightly browned on most sides, about 4 minutes. Transfer to medium bowl (do not clean saucepan) and add flour, salt, and pepper. Toss to combine, then transfer to slow cooker.
• In same saucepan over high heat, bring 1 cup ale to boil, scraping up browned bits from bottom of pan. Pour over beef in slow cooker. Stir in remaining 2 cups ale, onions, garlic, brown sugar, mustard, thyme, bay leaves, and cloves. Cover and cook on low 6 hours. Add bread and continue cooking until meat is tender and sauce has thickened, 2 to 3 hours more.
• Stir in lemon juice. Garnish with basil or parsley and serve hot.

FLEMISH BEEF STEW (CROCK POT)

Steps:

• Heat 2 tsp oil in a large skillet over medium heat.
• Add half the beef and brown on all sides, turning frequently (about 5 minutes).
• Transfer to a 6 quart crock pot.
• Drain any fat from pan.
• Add the remaining 2 tsp oil and brown the remaining beef.
• Transfer to the crock pot.
• Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze (5-7 minutes).
• Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more.
• Pour in ale (or beer); bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling (about 3 minutes).
• Transfer the mushroom mixture to the crock pot.
• Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the crock pot.
• Stir to combine.
• Cover and cook on low until the beef is very tender, about 8 hours.
• Discard bay leaf before serving.
• ***To make ahead: Prepare though step 12 ; cover and refrigerate for up to one day before cooking in crock pot.
• Serves 8.

BEEF STEW FROM FLEMISH BELGIUM, OR VLAAMSCHE STOOFLEES

Steps:

• 1. I'm entering these directions exactly as they're written in the cookbook, as they are translated from Flemish to English. I thought it would add an interesting flair. ha!
• 2. Heat the butter in a large saucepan. Chop the onions into medium large pieces en let them fry in butter until golden brown. Remove the onions from the saucepan. Fry the pieces of meat in the same pan until they are brown all over. Turn them occasionally so they will not burn. Season the meat with salt and pepper.
• 3. Add the onions together with the parsley, thyme, bay mustard and sugar. Stir well and add the beer. Replace the lid and leave to cook gently for 180 minutes. Stir the content of the saucepan once in awhile. The meat is ready when it is very tender an it almost melts in your mouth. If you prefer the sauce a bit more consistent, you can always use some flour to bind it.
• 4. Serve with fries and fresh applemousse.
• 5. TIP: If you don't see yourself staying home for the three hours till the meat is well done, you can always place the saucepan during 240 minutes in a pre-heated oven at 160°C. [My note: a Dutch Oven would work well for this!]

FLEMISH BEEF STEW

Steps:

• Pat beef dry and sprinkle with pepper and 1/2 teaspoon salt.
• Heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. Transfer to a plate.
• Add onions and remaining 1/4 teaspoon salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. Reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more.
• Add beef along with any juices on plate, bay leaves, and beer and bring to a simmer.
• Meanwhile, spread 1 tablespoon mustard on each side of bread slices, then place bread on top of stew. Simmer stew, covered, until beef is very tender, about 2 hours.
• Just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. Season with salt.

FLEMISH BEEF STEW COOKED IN BEER

Steps:

• Season the beef cubes with the salt and pepper and dredge with the flour. Shake off any excess.
• Melt 2 tablespoons of the butter in a large heavy skillet over high heat until hot but not smoking. Add the beef cubes and sauté until nicely browned on all sides. Work in batches so as not to crowed the beef cubes, or they will steam instead of sauté. Add 1 tablespoon of butter, if necessary. Transfer the beef cubes to a heavy Dutch oven.
• Add the remaining 1 tablespoon of butter to the skillet and melt over medium heat. Add the onions and cook, stirring occasionally, until browned, about 15 minutes. If necessary, raise the heat toward the end of the cooking time. It is important to brown the meat and onions evenly to give the stew its deep brown color. The trick is to stir the onions just enough to avoid burning them but not so often as to interrupt the browning process. Combine the onions with the meat in the Dutch oven.
• Deglaze the skillet with the beer, scraping with a wooden spoon to loosen any brown bits, and bring to a boil. Pour the beer over the meat. Add the thyme and bay leaves.
• Simmer, covered, over low heat until the meat is very tender, 1-1/2 to 2 hours. Before serving, stir in the red currant jelly and vinegar; simmer for 5 minutes. This sweet-and-sour combination will give this hearty stew its authentic Flemish flavor. Remove the thyme sprigs and bay leaves. Taste and adjust the seasoning and serve.

CARBONNADE A LA FLAMANDE (FLEMISH BEEF STEW)

Steps:

• In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter. Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours. Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes. MAKE AHEAD The carbonnade can be refrigerated for up to 3 days. Reheat gently.

FLEMISH BEEF STEW

Steps:

• Blanch salt pork in boiling water 5 minutes.
• Drain and rinse well; pat dry.
• Transfer to heavy large skillet and cook over medium flame until lightly browned.
• Remove from skillet using slotted spoon and reserve for use in salads or other dished.
• Increase heat to medium high.
• Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula.
• Transfer meat to heavy 2 to 3 quart saucepan.
• Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally.
• Blend in flour and cook about 30 seconds, watching carefully so flour does not burn.
• Add stout and stir, scraping up any browned bits.
• Bring mixture to boil.
• Pour over beef.
• Blend in vinegar, sugar, parsley, bay leaf and thyme.
• Cover saucepan and simmer mixture for 30 minutes.
• Spread mustard over bread.
• Press bread into stew.
• Cover and cook until meat is tender, about 1 hour.
• Remove bay leaf and discard.
• Serve immediately.
• Serve with boiled potatoes, green salad and beer.

FLEMISH BEEF STEW

Steps:

• Cook bacon in heavy large pot over medium heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Reserve bacon drippings in pot.
• Sprinkle beef with salt and pepper. Place flour in large bowl. Toss meat in flour, shaking off excess and reserving remaining flour in bowl. Heat drippings in pot over medium-high heat. Working in 2 batches, add beef to pot and cook until just browned, stirring frequently, about 5 minutes per batch. Transfer meat to large bowl.
• Add onion and garlic to pot and sauté until tender, about 5 minutes. Add remaining flour and stir 1 minute. Mix in broth, beer, tomato paste, 2 tablespoons thyme, and sugar. Reduce heat to medium; simmer until mixture thickens slightly, scraping up browned bits, about 15 minutes. Add beef, 1 tablespoon thyme, and 3 tablespoons parsley. Simmer until beef is cooked as desired, about 5 minutes for medium-rare. Season with salt and pepper. Transfer stew to bowls, sprinkle with 1 tablespoon parsley and reserved bacon bits, and serve.

FLEMISH BEEF ROAST (OR STEW) WITH VEGETABLES

Steps:

• Fry bacon in 5-quart Dutch Oven until crisp.
• Remove with slotted spoon; drain on paper towels.
• Cook beef in bacon fat over medium heat, turning occasionally, until brown; drain.
• Add brown sugar, salt, garlic powder, pepper, thyme, bacon, water and beer.
• Heat to boiling; reduce heat.
• Cover and simmer just until beef is tender, 2 1/2 to 3 hours.
• (OR transfer to crock pot after boiling and cook on LOW setting for 4 to 6 hours until beef is tender).
• If serving that evening, continue onto"TO SERVE" or cover and refrigerate beef and broth separately.
• (Store no longer than 48 hours).
• TO SERVE:.
• About 45 minutes before serving, remove fat from broth.
• (If using crock pot, add vegetables for the last 1 1/2 hours).
• Heat beef and broth to boiling.
• Add vegetables; cover and simmer until beef is hot and vegetables are tender, about 20 minutes.
• Remove beef and vegetables to warm platter.
• Shake water and flour in covered container; stir into broth.
• Heat to boiling, stirring or whisking constantly.
• Boil and stir for 1 minute.
• Serve with beef and vegetables.

FLEMISH BEEF STEW

Steps:

• Brown beef cubes in oil.
• Add onions and garlic and saute until limp.
• Stir in flour.
• Transfer to an oven-proof casserole dish.
• Add parsley, thyme, marjoram, brown sugar, and bay leaf Deglaze the pan with beer and boullion.
• Pour over beef mixture.
• Bake in 350 degree oven 1 1/2- 2 hours.
• Serve over hot cooked noodles or mashed potatoes.