CARBONNADE (STOOFVLEES)
Carbonnade (or stoofvlees in Flemish) is a popular traditional Belgian beef stew that is cooked with dark beer and onions.
Provided by Mike Benayoun
Categories Main Course
Time 3h20m
Number Of Ingredients 10
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.
BEEF STEW FROM FLEMISH BELGIUM, OR VLAAMSCHE STOOFLEES
Just returned from a fabulous trip to Oberstaufenbach, Germany, to visit my very best friend, Dorothea. We took a four day trip to Brugge, Belgium, where we ate at "De Vlaamsche Pot", a lovely, quaint little Flemish restaurant. Their beef stew is their signature dish, and it is worth the whole trip over there! This is their...
Provided by Terrie Hoelscher
Categories Beef Soups
Time 3h5m
Number Of Ingredients 10
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!]
STOOFVLEES (BELGIAN BEEF STEW)
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
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 (FLEMISH BEEF STEW)
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
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.
FLEMISH BEEF STEW
Provided by Melissa Clark
Categories Beer Slow Cooker Beef Citrus Garlic Herb Mustard Onion Back to School
Yield Makes 6 servings
Number Of Ingredients 18
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.
More about "stoofvlees flemish beef stew recipes"
STOOFVLEES - FLEMISH BEEF STEW » TRAVEL COOK REPEAT
From travelcookrepeat.com
5/5 (1)Category RecipesCuisine FlemishTotal Time 10 hrs 10 mins
- Cut the beef into ~1-inch cubes. Mix together with all other ingredients in a bowl. Cover and refrigerate for at least 4 hours, preferably overnight.
- Remove the beef from the fridge at least 20 minutes before you start cooking to take the chill off.
- Heat 1 Tbsp oil over medium heat in a large Dutch oven. Cook the beef in batches (depending on how large your pot is) for ~3 minutes per batch until it starts to brown. Remove and reserve the beef.
SIMPLE FRENCH FLEMISH BEEF STEW WITH BEER AND BEEF …
From thespruceeats.com
3.9/5 (28)Total Time 2 hrs 5 minsCategory Dinner, EntreeCalories 447 per serving
FLEMISH BEEF STEW: A LEGENDARY BELGIAN DISH • GOLDEN PEAR ...
From mygoldenpear.com
5/5 (3)Category RecipesCuisine BelgianCalories 475 per serving
FLEMISH BEEF STEW RECIPE | EATINGWELL
From eatingwell.com
5/5 (8)Total Time 8 hrs 45 minsCategory Healthy Beef RecipesCalories 301 per serving
- Heat 2 teaspoons 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 slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker.
- 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 to 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 slow cooker.
- Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine.
- Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.
FLEMISH BEEF AND BEER STEW RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Total Time 1 hr 40 minsServings 6Calories 403 per serving
- Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until crisp. Place bacon on paper towels; let stand 3 minutes. Chop.
- Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan. Add half of beef; cook 6 minutes or until browned, turning occasionally. Place browned beef on a plate. Repeat with remaining beef.
- Add onion, thyme, and garlic to pan; cook 8 minutes or until lightly browned, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup. Sprinkle flour evenly over onion mixture; cook 1 minute, stirring constantly. Stir in stock, sugar, vinegar, bay leaves, beer, and bacon; bring to a simmer. Add beef, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 1 hour or until beef is tender. Discard bay leaves.
- Place about 2/3 cup noodles in each of 6 bowls. Top each serving with about 1 cup stew; sprinkle each with 1 teaspoon parsley.
FLEMISH STEW - WIKIPEDIA
From en.wikipedia.org
Main ingredients Beef or Pork, onions, …Type StewPlace of origin Belgium, France
RECIPE FLEMISH BEEF STEW - VISIT EUROPE
From visiteurope.com
Estimated Reading Time 4 mins
FLEMISH BEEF STEW: A LEGENDARY BELGIAN DISH | WUNDERLANDER
From wunderlander.eu
Cuisine BelgianTotal Time 3 hrs 15 minsCategory RecipesCalories 463 per serving
FLEMISH STOVERIJ BEEF STEW - FINE DINING LOVERS
From finedininglovers.com
4.2/5 (4)Total Time 4 hrs 30 minsServings 3
BELGIAN BEEF STEW {STOOFVLEES ... - BY ANDREA JANSSEN
FLEMISH BEEF STEW – STOOFVLEES - CHEF'S PENCIL
From chefspencil.com
Cuisine Belgian RecipesCategory Main CourseServings 4
ERIC AKIS: HEARTY BEEF STEW, THE FLEMISH WAY - VICTORIA ...
From timescolonist.com
Author Eric Akis
RECIPES > STEWS > HOW TO MAKE FLEMISH BEEF STEW
From mobirecipe.com
STOOFVLEES – FLEMISH BEEF STEW | RECIPE | FLEMISH BEEF ...
From pinterest.com
STOOFVLEES: FLEMISH BEER STEW - CURIOUSMEREDITH
From curiousmeredith.com
STOOFVLEES (FLEMISH BEEF STEW) | RECIPE | FLEMISH BEEF ...
From pinterest.ca
10 BEST FLEMISH BEEF STEW IDEAS | STEW RECIPES, BEEF ...
From pinterest.ca
BEEF STEW FROM FLEMISH BELGIUM OR VLAAMSCHE STOOFLEES RECIPES
From tfrecipes.com
LES CARBONADES FLAMANDES - FINDATWIKI.COM
From findatwiki.com
FLEMISH FOOD RECIPES WITH INGREDIENTS,NUTRITIONS ...
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love