Belgian Stoofvlees with Beer and Brown Bread

Classic Belgian Beef Stew

This hearty stew combines tender beef with Belgian beer and rustic bread for a comforting, rich casserole.

3 h 30 min
6
Intermediate

Ingredients

For the Beef Marinade

2 lbs beef chuck

cut into 2-inch cubes

3 garlic cloves

minced

¼ cup olive oil

For the Stew

2 large onions

thinly sliced

2 cups Belgian dark ale

2 tablespoons mustard

3 tablespoons all-purpose flour

2 tablespoons brown sugar

Salt and black pepper

to taste

For the Finishing Touch

4 slices brown bread

crusts removed

2 tablespoons unsalted butter

1 bay leaf

Preparation

Marinating the Beef

Combine Ingredients

Combine beef cubes, minced garlic, and olive oil in a large bowl.

Coat Beef

Mix well to coat the beef evenly.

Refrigerate

Cover and refrigerate for at least 1 hour, preferably overnight.

Preparing the Stew Base

Sauté Onions

Sauté the onions in a heavy-bottomed pot over medium heat until soft.

Add Flour & Sugar

Stir in the flour and brown sugar, cooking until the mixture is golden.

Add Ale & Mustard

Slowly add the Belgian ale and mustard, stirring continuously.

Ensure the flour is fully cooked before adding beer to avoid a raw flour taste. Add a hint of vinegar for extra tang.

Cooking Process

Browning the Beef

Remove beef from marinade; sear on all sides in a bit of oil.

Creating the Stew

Add seared beef, onions, and beer mixture to the pot; stir well.

Finalizing with Bread

Spread mustard on bread slices, place on top of stew before simmering.

Plating & Serving

Belgian Stoofvlees with Beer and Brown Bread

FaUtensils

Serving

Serve the stew hot in deep bowls, ensuring each portion includes a slice of the mustard bread.

Sauce Pairings

Stew Broth

Rich stew broth thickened with dissolved bread

Mustard

Additional mustard on the side

Garnishes & Accompaniments

Fresh parsleySeasoned bread crumbs

Perfect Sides

Roasted potatoes

Steamed root vegetables