Belgian Stew Recipes

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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

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

BELGIUM BEEF STEW



Belgium Beef Stew image

This is a traditional dish from the Flemish cuisine, and it is a winter favorite. Best served with French fries and a salad or some green beans.

Provided by Edda

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h15m

Yield 8

Number Of Ingredients 14

2 pounds beef stew meat, cut into 1 inch cubes
⅜ cup all-purpose flour
¼ cup butter
4 onions, diced
1 ⅔ cups water
1 sprig fresh thyme
2 bay leaves
salt and ground black pepper to taste
1 (12 fluid ounce) can or bottle brown beer
1 slice bread
1 tablespoon prepared mustard
2 carrots, cut into 1 inch pieces
1 tablespoon white wine vinegar
2 tablespoons brown sugar

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).

Nutrition Facts : Calories 427.6 calories, Carbohydrate 18.1 g, Cholesterol 91.2 mg, Fat 27.9 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 6.6 g

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

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.

BELGIAN STEW



Belgian Stew image

Use a full-flavored ale when preparing this dish. I got this on emazing and want to share with all who love dishes prepared in Beer out here !

Provided by Mini Ravindran

Categories     Stew

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs beef stew meat
2 tablespoons oil
1 large onion, diced
2 carrots, diced
2 stalks celery, diced
1 teaspoon garlic, minced
12 ounces beer
1 1/2 teaspoons marjoram
1 tablespoon brown sugar
1/2 teaspoon celery seed
1 bay leaf
to taste salt and pepper

Steps:

  • Heat the oil in a soup pot.
  • Toss the beef in flour.
  • Add to the oil and brown.
  • Add the remaining ingredients.
  • Slowly.
  • bring to a boil.
  • Reduce the heat and simmer until all ingredients are tender (about 1 1/2 hours).
  • Serve warm with hearty bread.

Nutrition Facts : Calories 928.3, Fat 65.3, SaturatedFat 24.1, Cholesterol 236.1, Sodium 189.1, Carbohydrate 14.3, Fiber 1.8, Sugar 6.7, Protein 61.6

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