Flemish Beef Stew: A Legendary Belgian Dish

This rich and hearty recipe is one of the Belgian signature dishes. It fills and warms you, not only in Winter. The Belgian kitchen is rich of hearty dishes, just like this one.

belgian beef stew 2

The most important factor for this dish is time. The meat has be cooked for around 2, better 3 hours on low heat. Your patience will be rewarded with one of the most tender meat you will ever eat. For the stew meat, choose shoulder meat if possible.

The right beer

For the dark beer, choose a brand not too bitter in taste. IPA is not a good choice for the Flemish beer stew.

belgian-beef-stew
And because there is not enough beer in the stew itself, have some beer on the side also 😀

Sides

Serve this special recipe with French Fries or potatoes.

Find more Belgian recipes here.

belgian-beef-stew (2)

Dark Flemish Beer Stew “Stoofvlees of stoverij”

Flemish Beer Stew is one of the most delicous Belgian dishes. It is eaten all year round and has a hearty, full flavour. Try our recipe and enjoy.
5 from 3 votes
Prep Time 10 mins
Cook Time 3 hrs 15 mins
Course Recipes
Cuisine Belgian
Servings 4 – 5 persons
Calories 475 kcal

Equipment

  • Cooking pot

Ingredients
 

  • 1 kg beef stew meat cut to medium sized cubes
  • 100 ml dark beer originally “Rodenbach” beer
  • 2 medium sized onions
  • 1-2 slices dark brown bread
  • 2 tbsp yellow or Dijon mustard
  • 2 tbsp dark brown sugar
  • 1 clove
  • 2 laurel bay leaves
  • 1 clove garlic
  • 2-3 sprigs thyme
  • balsamic vinegar or apple cider vinegar
  • 1-2 tbsp butter
  • salt & pepper

Instructions
 

  • Take a big pot with a thick base.
  • Wash the stew meat and remove from tendons.
  • Cut the onions into not too thin slices, mince the garlic cloves.
  • Add butter to a frying pan and fry the meat chunks until browned. Add the onion now.
  • Fill the herbs and spices into a tea egg so you can easily remove them at the end.
  • Add the dark beer and all the spices in the tea egg.
  • Cover the pot and let it simmer on low heat 2 – 3 hours until the meat is tender.
  • Uncover the pot, add the mustard and place the slices of bread on top of the dish. Let it simmer until the desired thickness of the stew is reached. The bread will slowly dissolve and thicken the dish.
  • Remove the herbs.
  • Add the vinegar and stir.
  • The stew is now ready.
  • Serve with French Fries.

Nutrition

Calories: 475kcalCarbohydrates: 44gProtein: 50gFat: 10g
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Image credits: Unless otherwise stated: ©Angela Darroch, ©Pro Stock Media via Canva.com or ©Unsplash.com.

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About Susan 98 Articles
Hi, I am Susan. I love the art of cooking and I love life! Also am keen to inspire you and try out new ways of cooking. Here on My Golden Pear I write about the latest food trends, recipes and share my travel discoveries. As I am German by birth, you will also find many authentic German recipes here. Enjoy!

3 Comments

  1. How much vinegar is needed?

    • Hi, you need just a bit of vinegar to add some acidity. For this amount above, a teaspoon full of 10-15% concentrated is fine.

  2. 5 stars
    I’m so excited about finding this recipe- I loved the Flemish stew I had in Belgium. Your recipe looks delicious.

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