Traditional Vlaamse Rundvleesstoofpot: Belgian Beef Stew Recipe

Ingredients

1.5 kg beef chuck, cut into 2-inch chunks
Salt and pepper, to taste
3 tablespoons flour
4 tablespoons butter
2 large onions, finely chopped
3 cloves garlic, minced
500 ml dark Belgian beer
3 sprigs fresh thyme
2 bay leaves
2 tablespoons brown sugar
2 tablespoons apple cider vinegar
2 slices of bread
2 tablespoons Dijon mustard
300 g carrots, peeled and cut into chunks
300 g potatoes, peeled and cut into chunks

Steps and instructions

Season the beef chunks with salt and pepper, then dredge them in flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed 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 cook until they become soft and translucent. Stir in the minced garlic and cook for another minute.
Pour the Belgian beer into the pot, scraping the bottom to loosen any browned bits. Return the beef to the pot and add the thyme, bay leaves, brown sugar, and apple cider vinegar. Stir well to combine.
Spread the Dijon mustard on the slices of bread and place them mustard-side down on top of the stew. This will help to thicken the stew as it cooks.
Cover the pot and reduce the heat to low. Let the stew simmer for about 2 hours, until the beef is tender.
Add the carrots and potatoes to the pot and continue to simmer for another 30 minutes, until the vegetables are tender.
Check the seasoning and add more salt and pepper if needed. Remove the bay leaves and thyme sprigs before serving.

Tools for making

Dutch oven - A large, heavy-bottomed pot with a tight-fitting lid, ideal for slow cooking and stewing.
Cutting board - A sturdy surface for safely cutting and preparing ingredients.
Chef's knife - A sharp, versatile knife for chopping vegetables and cutting meat.
Tongs - Long-handled utensils used for flipping and turning the beef chunks while browning.
Wooden spoon - A kitchen staple for stirring and mixing ingredients in the pot.
Measuring spoons - Utensils used to accurately measure small amounts of ingredients.
Measuring cups - Utensils used to accurately measure larger amounts of ingredients, especially liquids.
Spatula - A flexible tool for scraping ingredients from bowls and pots.
Lid - A cover for the pot, essential for simmering and steaming the stew.

Recipe variations

Use a different type of beer for flavor variations, such as a lighter lager or a fruity ale.
Add mushrooms to the stew for an earthy flavor and texture.
Replace the beef with lamb or pork for a different meat option.
Make it vegetarian by using seitan or tofu instead of beef, and vegetable broth instead of beer.
Try adding a splash of red wine or Worcestershire sauce to enhance the depth of flavor.
Add a handful of raisins or prunes for a touch of sweetness.
For a gluten-free option, use gluten-free flour or cornstarch instead of regular flour for thickening.
Experiment with different herbs and spices, such as rosemary, paprika, or mustard seeds.
Add a diced apple or pear for a hint of fruitiness.
Serve the stew over mashed potatoes or noodles instead of cooking the potatoes directly in the stew.

Recipe overview

This recipe will guide you in preparing a hearty and comforting Vlaamse Rundvleesstoofpot, also known as Flemish Beef Stew. This traditional Belgian dish features tender chunks of beef simmered in a rich sauce made with dark Belgian beer and a unique blend of herbs and spices. The stew is further enriched with the addition of carrots and potatoes. The process is straightforward and while it takes some time to simmer to perfection, the delicious result is well worth it. Enjoy this warming dish on a cold evening, and experience the flavors of Belgium in your own kitchen.

Common questions

Can I use a different cut of beef? - Yes, you can use other cuts of beef suitable for stewing such as beef stew meat or beef brisket.
What can I use as a substitute for Belgian beer? - You can substitute the Belgian beer with a dark beer of your choice, such as a stout or porter.
Can I make this recipe in a slow cooker? - Yes, you can transfer the browned beef and onions to a slow cooker after step 3. Cook on low for 6-8 hours or on high for 4-6 hours. Add the carrots and potatoes during the last 1-2 hours of cooking.
Can I make this recipe ahead of time? - Yes, this stew actually tastes better the next day. You can make it ahead of time, let it cool, and refrigerate overnight. Reheat gently before serving.
Can I freeze the leftovers? - Yes, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I serve with this stew? - Vlaamse Rundvleesstoofpot is traditionally served with crusty bread or Belgian-style fries. It pairs well with a side of sautéed greens or a simple green salad.

Serving dishes and utensils

Dutch oven - A large, heavy-bottomed pot with a tight-fitting lid, ideal for slow-cooking stews.
Chef's knife - A sharp and versatile knife for chopping onions, garlic, and other ingredients.
Cutting board - A sturdy surface for safely cutting and preparing ingredients.
Tongs - Useful for flipping and transferring the beef chunks while browning.
Wooden spoon - Essential for stirring and mixing the ingredients in the pot.
Measuring spoons - To accurately measure and add the salt, pepper, and other spices.
Ladle - For serving the stew into bowls or plates.
Bread slices - Used to spread Dijon mustard and thicken the stew during cooking.

Origin stories

Vlaamse Rundvleesstoofpot, also known as Flemish beef stew, is a culinary icon of Belgium, particularly native to the Flanders region. This hearty dish, steeped in local tradition, is typically made with a generous helping of dark Belgian beer, a staple of the country known for its wide array of unique brews. The stew's distinctive flavor is a testament to Belgium's beer culture, with the rich, malty notes of the beer perfectly complementing the tender, slow-cooked beef. What makes this dish particularly unique is the addition of bread smeared with mustard, which melds into the stew as it cooks, enhancing its thickness and adding a tangy twist. One can imagine the dish's origins in a cozy farmhouse kitchen, the pot simmering away for hours, filling the home with its mouthwatering aroma.

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.