Best Stoofvlees Recipes

STOOFVLEES (FLEMISH BEEF STEW)

Stoofvlees (Flemish beef stew) image

Belgium's national dish of Flemish beef stew (best made 1 day ahead). Great served with proper Belgian fries.

Provided by thechirpychef

Time 2h20m

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 kilo of stewing beef, cut into large chunks
2 large onions
1 bouquet garni (2 bay leaves, a few sprigs of fresh thyme and a few sprigs of fresh flat-leaf parsley)
2 cloves
2 slices of brown bread
2 heaped tbsp of sharp mustard
2 heaped(!) tbsp of Loonse stroop (or any other thick redcurrant syrup)
1 litre of (preferably Belgian) dark beer, e.g. Maredsous
1 tbsp of vinegar
a few knobs of butter
vegetable oil
sea salt and freshly ground black pepper

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)

Stoofvlees (Belgian Beef Stew) image

This is a real Belgian recipe, there are many ways of making it, but this is one I came up with and changed it along the way. It has a rich, sweet sauce and absolutely tastes wonderful! Serve with french fries and apple sauce

Provided by Maiumlteacute G.

Categories Stew

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

750 g stewing beef
750 ml brown beer
2 slices peperkoek or 2 slices bread
1 tablespoon mustard
2 tablespoons brown sugar
50 g chocolate
1 onion, chopped
1 bay leaf
1 tablespoon margarine or 1 tablespoon butter
salt
pepper

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!

Nutrition Facts : Calories 689.5, Fat 46.6, SaturatedFat 19.8, Cholesterol 125.7, Sodium 194.8, Carbohydrate 20.8, Fiber 2.9, Sugar 8.1, Protein 37.4

STOOFVLEES

Stoofvlees image

All good Belgiums learn to cook with beer. Its the national drink. This dish is a slow cooker for cold winter days. The meat is so tender it melts in your mouth.

Provided by Chef Suz in Bekond

Categories Pork

Time 3h30m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb stewing beef
1 lb pork stew meat
3 large onions
1 (8 ounce) can dark beer (if you have problems buying dark beer, use the darkest possible and add 1 tablespoon brown sugar)
3 slices whole wheat bread or 3 slices seven-grain bread
2 tablespoons sugar
1 tablespoon butter
hot mustard

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.

Nutrition Facts : Calories 907.6, Fat 52.9, SaturatedFat 21, Cholesterol 206.8, Sodium 365.4, Carbohydrate 38.9, Fiber 2.7, Sugar 15.9, Protein 61.1

CARBONNADE - BELGIAN STOOFVLEES

Carbonnade - Belgian Stoofvlees image

This is a traditional recipe that incorporates stale gingerbread as an ingredient. If you can't find gingerbread, or don't want to make some, you can use rustic bread instead but you'll lose some of the flavor profile. A bouquet garni consists of fresh thyme sprig, bay leaves and fresh rosemary sprig tied together with string, or tied inside a cheesecloth pocket.

Provided by Lori Loucas @jostlori

Categories Beef

Number Of Ingredients 9

Ingredients

2 1/2 pound(s) beef stew meat (or beef cheek)
2 tablespoon(s) brown sugar
1 - bouquet garni (thyme, bay leaf, rosemary)
4 cup(s) brown beer (chimay rouge or leffe brown)
2 - onions
4 ounce(s) bacon
4 slice(s) gingerbread (or more, to taste)
4 tablespoon(s) unsalted butter
2 tablespoon(s) dijon mustard

Steps:

Cut the beef into 1 inch cubes and set aside. 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, use a slotted spoon transfer the mixture to a dish, but keep the liquid in the pan.
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 and scoop the meat into a dish, reserving the juices in the pan.
Dissolve brown sugar in the remaining liquid and place over medium heat until reduced by half. 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 to taste.
Spread the gingerbread with a bit of mustard and gently place the slices over the meat mixture. 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 until it reaches a gravy-like consistency.