Authentic Belgian Stoofvlees Recipe: A Hearty Stew to Warm Your Soul

Ingredients

2 lbs of beef, cut into chunks
2 onions, chopped
3 cloves of garlic, minced
4 cups of Belgian beer
2 cups of beef broth
4 slices of bread
2 tablespoons of mustard
2 tablespoons of brown sugar
2 tablespoons of apple cider vinegar
2 tablespoons of butter
2 sprigs of thyme
2 bay leaves
Salt and pepper to taste

Steps and instructions

Season the beef chunks with salt and pepper.
In a large pot, melt the butter over medium heat. Add the beef chunks and brown on all sides. Remove the beef from the pot and set aside.
In the same pot, add the chopped onions and minced garlic. Cook until the onions are translucent.
Return the beef to the pot and add the Belgian beer and beef broth. Bring the mixture to a simmer.
Smear the slices of bread with the mustard and place them in the pot, mustard-side down.
Add the brown sugar, apple cider vinegar, thyme sprigs, and bay leaves to the pot. Stir to combine.
Cover the pot and reduce the heat to low. Let the stew simmer for at least 3 hours, or until the beef is tender. Stir occasionally to prevent the stew from sticking to the pot.
Once the beef is tender, remove the thyme sprigs and bay leaves. Adjust the seasoning with more salt and pepper if needed.
Serve the stoofvlees hot with fries or bread.

Tools for making

Large pot - to cook the stoofvlees
Knife - to chop the onions and garlic
Cutting board - to safely chop ingredients
Measuring cups - to accurately measure the beer and beef broth
Measuring spoons - to measure the mustard, brown sugar, and apple cider vinegar
Stirring spoon - to mix the ingredients in the pot
Tongs - to flip and remove the beef chunks
Lid or cover - to cover the pot while simmering the stew

Recipe variations

Use different types of beer for a variation in flavor, such as a dark beer or a fruity beer.
Add diced carrots, celery, or mushrooms to the stew for extra vegetables.
Replace the beef with venison or lamb for a gamey twist.
For a meat-free option, substitute the beef with seitan or tofu.
Add a tablespoon of Worcestershire sauce for an extra savory taste.
Experiment with different herbs and spices like rosemary, paprika, or cumin.
Serve the stoofvlees over mashed potatoes or polenta instead of fries or bread.
For a richer flavor, marinate the beef in the beer overnight before cooking.
Make it spicy by adding chili flakes or hot sauce to the stew.
Garnish with fresh parsley or chives for a pop of freshness.

Recipe overview

Stoofvlees is a traditional Belgian dish, cherished for its rich, hearty flavors and tender, slow-cooked beef. This recipe takes you through the process of creating your own stoofvlees at home from scratch. The dish involves simmering beef chunks in a savory broth of Belgian beer and beef stock, alongside aromatic herbs and a touch of sweetness from brown sugar. A unique aspect of the recipe is the use of mustard-smeared bread that helps thicken the stew as it cooks. Your patience will be rewarded with mouth-watering, melt-in-your-mouth beef that's perfect to be served with fries or bread. This comforting stew is perfect for a cozy family dinner, especially during the colder months. The recipe is straightforward and the ingredients are simple, but the flavors are truly satisfying. Enjoy the process and the delicious result!

Common questions

How long does it take to cook stoofvlees?
Stoofvlees should simmer for at least 3 hours to ensure the beef becomes tender and the flavors develop.
Can I use a different type of meat?
While traditionally made with beef, you can experiment with other meats such as pork or lamb for a different twist.
What type of beer should I use?
Belgian beer is recommended for an authentic flavor, but you can use any dark and rich beer like a stout or a Belgian ale.
Can I make stoofvlees in advance?
Yes, stoofvlees actually tastes even better when reheated the next day as it allows the flavors to meld together. Just make sure to store it properly in the refrigerator.
What should I serve with stoofvlees?
Stoofvlees is traditionally served with Belgian fries, but you can also serve it with mashed potatoes, crusty bread, or even pasta.

Serving dishes and utensils

Cutting board - For cutting the beef into chunks.
Knife - To cut the beef and chop the onions.
Large pot - To cook and simmer the stoofvlees.
Wooden spoon - For stirring the stew while it simmers.
Measuring cups - To accurately measure the beer, broth, and other ingredients.
Measuring spoons - For precise measurement of mustard, brown sugar, vinegar, and other spices.
Serving bowls or plates - To serve the finished stoofvlees.
Fries or bread - Traditional accompaniments for serving with stoofvlees.

Origin stories

Stoofvlees, or Belgian Beef Stew, is a national dish of Belgium, often dubbed as Belgium's answer to American comfort food. With its rich, hearty flavor, it's no surprise that this dish is a beloved staple, especially during the colder months. A unique aspect of this stew is the use of Belgian beer as a key ingredient, a testament to Belgium's prominent beer culture. The beer not only adds a rich depth to the stew, but also tenderizes the meat, making every bite melt-in-your-mouth delicious. Traditionally, Stoofvlees is served with fries or bread, making it a perfect dish for those seeking warm, hearty comfort food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.