Belgian Stoofvlees with Beer and Brown Bread
This hearty stew combines tender beef with Belgian beer and rustic bread for a comforting, rich casserole.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Combine Ingredients
Combine beef cubes, minced garlic, and olive oil in a large bowl.
- 2
Coat Beef
Mix well to coat the beef evenly.
- 3
Refrigerate
Cover and refrigerate for at least 1 hour, preferably overnight.
Preparing the Stew Base
- 1
Sauté Onions
Sauté the onions in a heavy-bottomed pot over medium heat until soft.
- 2
Add Flour & Sugar
Stir in the flour and brown sugar, cooking until the mixture is golden.
- 3
Add Ale & Mustard
Slowly add the Belgian ale and mustard, stirring continuously.
Tip: Ensure the flour is fully cooked before adding beer to avoid a raw flour taste. Add a hint of vinegar for extra tang.
How to Make Belgian Stoofvlees with Beer and Brown Bread
Total time: 4 h 40 min · Yields 6 servings
- 1
Browning the Beef
Remove beef from marinade; sear on all sides in a bit of oil.
- 2
Creating the Stew
Add seared beef, onions, and beer mixture to the pot; stir well.
- 3
Finalizing with Bread
Spread mustard on bread slices, place on top of stew before simmering.
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