Stoofvlees aka Flemish Stew recipe
I've come over all Rick Stein and have tried to recreate Stoofvlees.
Flemish stew is the national dish of Belgium and is an absolute corker. A small list of ingredients and seasoning and a lot of time go a long way. It goes by many names, Carbonade Flamande, as well as Stoofvlees, it's typically made with beef or pork cooked away with onions in a Belgian beer, typically a darker brown version. For an added sweet tang you'd typically add in a twist of brown sugar or a blob of red currant jelly. Anyhow, here's the recipe I've found works.
Want to see how it's made click here, or check out the video at the bottom of the page.
- 1kg stewing steak
- 1 large chopped onion
- 1 litre Belgian brown beer
- Dried thyme
- Dried parsley
- Bay leaves
- 2 slices of bread, white is best.
- Chop up one large onion, fine or coarse, it doesn't matter. Brown it off in some butter and transfer to a casserole dish.
- Brown off the beef and season lightly with salt and pepper, with a pinch of thyme and parsley. This is best done in small batches, transferring to the casserole dish as you go.
- Once all the beef is browned off you can chop and brown off some mushrooms if you wish.
- Once all the ingredients are browned off, add the litre of beer to the casserole dish.
Cooking on the stove
- Cook away until the steak is cooked through and the sauce is starting to thicken.Take the slices of bread and heavily coat with mustard and lay on top of the stew. Once the steak is cooked through and the bread has broken down stir through thoroughly.
Cooking in a slow cooker
- Once everything is loaded into the slow cooker, set to low and leave for 24 hours. Don't be tempted to stir it or lift the lid, you wanna keep the flavour in there.
- Don't forget to put the bread slices on there. Thickly layer the bread on one side with mustard and lay them in the crock pot, mustard side down.
- An hour before you're ready to eat, crank it up to high for a bit to bring the dish up to temperature and stir it through.
- This is best served with Belgian fries. Although you could serve this with mashed potatoes, boiled potatoes, or stoemp, which is just mashed potato with other vegetables mashed in there too.
- Don't forget to wash it down with a cold Belgian beer too.
If you want another side dish for more veggies, green beans and some roasted carrots are a good choice. Especially if you mustard glaze the carrots before roasting.