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Top-down look at a bowl of beef stew with thick dark gravy, chunks of beef, and a slice of bread topped with mustard.

Belgian Stoofvlees (Flemish Beef Stew)

Belgian stoofvlees (Flemish beef stew) with tender beef, caramelized onions, and rich brown ale sauce, slow-cooked for depth.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main Course
Cuisine Belgian
Servings 4 servings
Calories 590 kcal

Ingredients
  

  • 1.8 lb beef chuck or stewing beef, cut into large cubes 800 g
  • 2 tbsp butter
  • 2 tbsp vegetable oil
  • 2 large onions, thinly sliced
  • 2 tbsp all-purpose flour
  • 2 cups Belgian brown ale (preferably a Trappist or Dubbel) 500 ml
  • 1 cup beef stock 250 ml
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • 2 bay leaves
  • 2 sprigs fresh thyme (or 1 tsp dried thyme)
  • 1 slice thick country bread, crust removed
  • 1 tbsp unsweetened cocoa powder (optional, for depth of flavor)
  • Salt and black pepper to taste

Instructions
 

  • Sear Beef Cubes:

    In a large Dutch oven or heavy-bottomed pot over medium-high heat, warm 1 tbsp butter along with the vegetable oil. Season the beef cubes liberally with salt and pepper. Working in batches to prevent crowding, sear the beef until each piece has a deep, caramelized crust. Transfer the browned meat to a plate and set aside.

  • Caramelize Onions:

    Lower the heat to medium, add the remaining butter, and cook the sliced onions until they turn golden and tender, roughly 10 minutes, stirring from time to time to release the browned bits stuck to the bottom.

  • Make Flour Roux:

    Dust the onions with flour and keep stirring for 1-2 minutes to build a base that will later thicken the stew. Slowly pour in the beer while stirring constantly to avoid lumps.

  • Add Liquids and Seasonings:

    Put the browned beef back into the pot, then add the beef stock, apple cider vinegar, Dijon mustard, and brown sugar. Mix everything well and bring the liquid to a gentle simmer.

  • Bundle and Add Herbs:

    Bundle the bay leaves and thyme sprigs together with kitchen twine (or place them in a small spice bag) and drop them into the pot for simple removal later.

  • Top with Mustard Bread:

    Smear the slice of country bread with Dijon mustard and lay it on top of the stew. As it cooks, the bread will break down into the sauce, lending body and richness.

  • Simmer Stew Gently:

    Cover the pot, turn the heat to low, and allow the stew to simmer gently for at least 2.5 hours, stirring now and then. If the sauce becomes too thick, add a splash of water or stock to keep it flowing smoothly.

  • Stir in Cocoa Powder:

    If you want extra depth, stir in the cocoa powder during the final 30 minutes of cooking. This enriches the flavor without making it taste like chocolate.

  • Check Beef Tenderness:

    Test the beef for doneness; it should be fork-tender and nearly falling apart. Fish out the bay leaves and thyme stems. Taste and adjust the seasoning with more salt, pepper, or a dash of vinegar if needed.

  • Serve with Frites:

    Serve the stew hot alongside traditional Belgian fries (frites), crusty bread, or mashed potatoes. Garnish with fresh thyme if you like. Enjoy with a glass of the same Belgian beer that went into the stew.
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