Stoofvlees
Stoofvlees — known as Carbonnade flamande in French — is Belgium's most emblematic slow-cooked dish: beef and onions braised in Belgian dark ale until the meat falls apart and the sauce becomes a glossy mahogany gravy. It is closely associated with the Flemish region, where it has been eaten since the Middle Ages. Belgian brown ale — with its malty sweetness — provides the flavour base that wine does in French bourguignon. The bread thickener is the defining technique: slices spread with Dijon mustard are laid mustard-side-down on the stew before the lid goes on. Over the two-hour braise, the bread dissolves completely, thickening the sauce and carrying the mustard flavour through the dish. The vinegar and brown sugar added at the end balance the sweetness of the ale with a controlled acidity that lifts the whole dish.
Rich in protein
Filling and nutritious
Slow simmered
Low and slow cooking
One-pot
Minimal washing up
Traditional recipe
Authentic taste
Ingredients 4 servings
- 1 kg beef stew meat (chuck or brisket), cut into 4 cm cubes
- 330 ml dark Belgian ale (Leffe Brune or similar)
- 500 g onions (about 3 medium), thinly sliced
- 2 tbsp Dijon mustard
- 2 thick slices (about 80 g) stale brown bread, crusts removed
- 2 tbsp neutral oil
- 2 bay leaves
- 3 fresh thyme sprigs
- 1 tbsp brown sugar
- 1 tbsp red wine vinegar
- 1 tsp fine salt
- 1/2 tsp ground black pepper
How to make it
- 1Season the beef with salt and pepper.
- 2Heat the oil in a large heavy casserole over medium-high and brown the beef in batches for 3-4 minutes per side until deeply golden; transfer to a plate.
- 3Reduce heat to medium, add the onions to the same pot and cook for 12-15 minutes, stirring occasionally, until soft and golden.
- 4Return the beef to the pot, tuck in the bay leaves and thyme, and pour in the beer — it should nearly cover the meat.
- 5Spread one side of each bread slice thickly with mustard and lay them mustard-side down on top of the stew; the bread will dissolve and thicken the sauce.
- 6Stir in the brown sugar and vinegar, bring to a gentle simmer, cover with the lid slightly ajar, and cook over low heat for 2 hours, stirring every 30 minutes, until the beef is very tender.
- 7Remove the lid for the final 20-30 minutes to reduce the sauce to a glossy dark gravy that coats the back of a spoon; discard the bay leaves and thyme and serve with frites or mashed potato.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
