Cookbook:Stoofvlees (Flemish Beef Stew)

Stoofvlees (Flemish Beef Stew)
Category	Belgian recipes
Servings	4
Time	2–3 hours
Difficulty

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Ingredients

• 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)

Procedure

1. Combine the flour, pepper, and salt.
2. Dice the meat into 2 cm cubes. Mix the meat with the flour until it's lightly coated.
3. Sear the meat in a pan with butter (not oil) until brown on all sides—it has to be brown in order to add colour to the sauce. Put aside.
4. Fry the onion in a pot with butter. When it changes colour, add the meat and pour in the beers.
5. Add the bay leaves and thyme. Spread the bread with mustard, and place mustard side-down on the meat.
6. 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!)
7. Cook over low heat for 2–3 hours, or put it in a 100°C oven for about 4–5 hours.
8. If desired, mix in a dash of vinegar.
9. Serve with French fries, lettuce, and tomatoes.

Notes, tips, and variations

• Steak or low-fat meat won't work.