Stoofvlees or La carbonade la Flamande - Flemish Meat Stew
From acorn 16 years ago
- 180 minutes to make
- Serves 4
This is a traditional Belgian dish. It is a meat stew that is commonly served with Belgian Frites (French fries) or mashed potato. The longer you can stew it the better!
Ingredients
- 300-500g stewing beef cut into bite sized chunks shopping list
- oil or butter for frying shopping list
- 1 large chopped onion shopping list
- 1 bottle of dark (preferably Belgian) beer, (nb: Guinness also works well and I have tried this recipe with Belgian Raspberry beer which gave a very tasty result as well.) shopping list
- 2-4 slices of bread (cut off the crusts to avoid lumpy sauce) shopping list
- mustard shopping list
- salt and pepper to taste shopping list
- herbs such as bay, thyme etc can be used to taste shopping list
How to make it
- Brown the meat; remove from pan
- Add onions and fry slowly until golden (some people also add tomatoes and/or mushrooms at this stage although it is not traditional)
- Return the meat to the pan
- Pour in the beer
- Add all of the spices and mix well
- Slather the bread slices with mustard and place, mustard side down on the top of the pan
- Turn down the heat and cover
- Cook on low heat for as long as you can. The longer you cook, the more tender the meat. Try for at least 3 hours, stirring occasionally.
- Serve over Belgian Fries or mashed potatoes
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" It was excellent "