Belgian Comfort Food: Traditional Stoverij Recipe

Ingredients

1.5 kg stewing beef, cut into chunks
2 large onions, chopped
4 cloves of garlic, minced
2 large carrots, chopped
2 tablespoons all-purpose flour
500 ml Belgian beer
500 ml beef stock
3 tablespoons brown sugar
3 tablespoons malt vinegar
2 bay leaves
3 sprigs of fresh thyme
4 slices of bread, spread with mustard
2 tablespoons butter
Salt and pepper to taste

Steps and instructions

Heat the butter in a large pot over medium heat. Add the beef chunks and brown them on all sides. Remove the beef from the pot and set it aside.
In the same pot, add the onions, garlic, and carrots. Cook until the onions become translucent.
Add the flour to the pot and stir well, making sure all the vegetables are coated. Cook for a couple of minutes to remove the raw flour taste.
Slowly pour in the beer, scraping the bottom of the pot to loosen any browned bits. Allow it to simmer for a few minutes.
Add the beef stock, bay leaves, thyme, brown sugar, and malt vinegar. Stir well.
Return the beef to the pot and add the bread slices, mustard-side down. The bread will help to thicken the stew as it cooks.
Let the stew come to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the beef is tender.
Once the beef is tender, season the stew with salt and pepper to taste.
Before serving, remove the bay leaves and thyme sprigs. Serve the stew hot, preferably with fries or mashed potatoes.

Tools for making

Large pot - Needed for cooking the stew and accommodating all the ingredients.
Cutting board - Used for chopping onions, garlic, and carrots.
Chef's knife - Essential for cutting the stewing beef into chunks.
Wooden spoon - Useful for stirring the stew and scraping the bottom of the pot.
Measuring spoons - Required for accurately measuring the brown sugar, malt vinegar, and other ingredients.
Measuring cup - Used to measure the Belgian beer and beef stock.
Tongs - Helpful for flipping and removing the beef chunks while browning them.
Lid - Necessary for covering the pot while the stew simmers.
Serving dishes - Used to serve the Stoverij, preferably with fries or mashed potatoes.

Recipe variations

Use a different type of meat such as lamb or pork instead of beef.
Replace the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Add mushrooms to the stew for an extra depth of flavor.
Include some red wine along with the beer for a richer and more complex taste.
Try adding some diced tomatoes or tomato paste for a slightly tangy flavor.
Add a splash of Worcestershire sauce or soy sauce for a savory twist.
Incorporate different herbs and spices like rosemary, paprika, or cumin for added aroma and flavor.
For a vegetarian option, replace the meat with seitan or tempeh and use vegetable stock instead of beef stock.
Experiment with different types of beer, such as a stout or ale, to alter the flavor profile of the stew.
Serve the stew with a side of crusty bread or mashed potatoes instead of fries.

Recipe overview

Stoverij is a traditional Belgian dish, often referred to as the country's version of beef stew. It's a hearty, slow-cooked meal that's perfect for cool days and comforting dinners. The stew gets its unique and robust flavor from a combination of Belgian beer and beef stock, along with a touch of brown sugar and malt vinegar. The addition of bread spread with mustard not only lends more depth to the flavor profile, but also serves to thicken the stew as it simmers. Expect a rich, savory, and slightly sweet dish that pairs perfectly with fries or mashed potatoes. This recipe requires some patience, as slow cooking is key to achieving the perfect tenderness and taste, but the end result is worth every minute.

Common questions

Can I use a different type of meat instead of stewing beef?
Yes, you can use other cuts of beef suitable for slow cooking, such as chuck roast or bottom round.
What type of Belgian beer should I use?
Traditionally, a dark beer like Belgian Dubbel or Belgian Ale is used. However, you can use any beer with rich flavor and malty notes.
Can I make this recipe without beer?
If you prefer not to use beer, you can substitute it with an equal amount of beef stock.
Can I make this recipe in a slow cooker?
Yes, you can transfer the browned beef and cooked vegetables to a slow cooker after step 4. Cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender.
Can I freeze the leftovers?
Yes, Stoverij freezes well. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months.
What can I serve with Stoverij?
Stoverij is traditionally served with fries or mashed potatoes. You can also serve it with crusty bread or steamed vegetables.

Serving dishes and utensils

Large pot - A large pot is needed to cook the stew and accommodate all the ingredients.
Wooden spoon - A wooden spoon is ideal for stirring the stew without scratching the pot.
Chef's knife - A sharp chef's knife is essential for cutting the beef into chunks and chopping the onions and carrots.
Cutting board - A cutting board provides a stable surface for chopping ingredients.
Measuring cups - Measuring cups are necessary for accurately measuring the beer, beef stock, and other liquids.
Measuring spoons - Measuring spoons are used to measure precise amounts of flour, sugar, and vinegar.
Tongs - Tongs are helpful for turning and removing the beef chunks from the pot.
Ladle - A ladle is used for serving the stew into bowls.
Bread slices - Slices of bread spread with mustard are used to thicken the stew as it cooks.
Potato masher - A potato masher is useful for making mashed potatoes if serving the stew with them.

Origin stories

Stoverij, also known as Carbonnade Flamande, is a beloved dish hailing from the culinary heart of Belgium. This succulent dish is most often associated with the Flemish region, where it has been warming the bellies of locals for centuries. Now, here's an enchanting tale: Stoverij is traditionally served with a side of fries, which Belgians passionately claim to be the true inventors of, despite common belief attributing the origin of fries to their neighbors, the French. This delightful pairing is so intrinsic to Belgian culture that it has almost become a symbol of national identity. Moreover, the choice of beer used in the stew varies from region to region, often dependent on local brews, making each pot of Stoverij a heartwarming reflection of its home.

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.