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Stoofvlees
Carbonnade flamande: Flemish beef stewed in brown beer
In Flanders, from Antwerp's frituren to Sunday kitchens in Bruges, stoofvlees is the stew that comes with a cone of double-fried chips and a spoonful of mayonnaise. Chunks of beef chuck are browned hard, then cooked slowly with lots of onion and a dark Belgian brown or abbey-style beer, thickened at the end by a slice of bread spread with mustard that melts into the sauce. The finished gravy is glossy, sweet-sour and deep, with a little brown sugar and vinegar to balance the bitterness. This recipe contains alcohol, though long cooking drives most of it off; for an alcohol-free version use the same amount of alcohol-free dark beer, or beef stock with a tablespoon of extra vinegar and a teaspoon of extra sugar. Browning the meat in one crowded batch is the classic mistake; it stews grey instead of searing. Chef's tip: cook it a day ahead and reheat gently; the flavour rounds out overnight.
- Total time
- 205 min
- Difficulty
- medium
- Serves
- 6
Ingredients
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Method
0/7 doneStep 1: Season 2 ⅝ lb beef chuck with 1 ½ tsp salt and 1 tsp ground black pepper, then toss with 2 tbsp plain flour.
Step 2: Heat a third of 1 tbsp sunflower oil in a large casserole over a high heat. Brown the beef in three batches, leaving space between the pieces, for 4–5 minutes per batch until dark brown on several sides. Add more oil as needed and set the beef aside.
15 minStep 3: Turn the heat to medium, add the rest of 2 tbsp sunflower oil and 3 onions with a pinch of salt and cook for 15 minutes, scraping the base, until soft and deep golden. Stir in 1 tbsp dark brown sugar for the last 2 minutes.
15 minStep 4: Return the beef and its juices. Pour in 2 cups Belgian brown or dark abbey-style beer (or your alcohol-free swap) and ¾ cup beef stock, scraping up the brown bits, and add 4 sprigs fresh thyme and 2 bay leaves.
Step 5: Spread 1 slice of brown bread thickly with 2 tbsp Dijon mustard and lay it on top, mustard side down. Bring to a simmer, cover and cook on the lowest heat for 2½ hours, stirring every 30 minutes; the bread will dissolve and thicken the sauce.
150 minStep 6: The stew is ready when the beef breaks apart with a spoon and the sauce is thick and glossy. If it is thin, simmer uncovered for 10–15 minutes. Remove the herbs, stir in 1 tbsp cider vinegar and taste for salt.
10 minStep 7: Serve with chips or boiled potatoes. Cool leftovers within 2 hours, keep 3 days in the fridge or 3 months frozen, and reheat until bubbling hot.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 45 g
- Carbs
- 19 g
- Fat
- 26 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does stoofvlees take?
- About 205 minutes in total: 25 minutes to prepare and 180 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of onions?
- 2 shallots per onion.
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