Stoofvlees (Flemish Beef Stew)
Total Time
3 hours
Servings
4
Flour
Pepper
Salt
500 g beef suitable for stew (e.g. from the neck)
Butter
2 onions, chopped
1 bottle of dark beer (preferably Trappist, but any dark beer will do)
1 bottle of cherry beer (any kind blond beer would also work)
2 bay leaves
Thyme
1 slice of bread
Mustard
Vinegar (optional)
Combine the flour, pepper, and salt.
Dice the meat into 2 cm cubes. Mix the meat with the flour until it's lightly coated.
Sear the meat in a pan with butter (not oil) until brown on all sidesâit has to be brown in order to add colour to the sauce. Put aside.
Fry the onion in a pot with butter. When it changes colour, add the meat and pour in the beers.
Add the bay leaves and thyme. Spread the bread with mustard, and place mustard side-down on the meat.
Cover the pot, placing a piece of wet baking paper between the pot and lid (this seals the pot so it doesn't burn; don't forget this!)
Cook over low heat for 2â3 hours, or put it in a 100°C oven for about 4â5 hours.
2â3 hours
If desired, mix in a dash of vinegar.
Serve with French fries, lettuce, and tomatoes.
- âąSteak or low-fat meat won't work.