Flemish Stew Recipe
Traditional Flemish Stew (Stoofvlees in Dutch) made with beef simmered for hours with onions in Belgian dark beer (we use Gulden Draak). Served with our Belgian style hand-cut fries.
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Ingredients
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Stew
Fries (Belgian-style hand-cut)
Method
Stew
- 1
Prep the beef
Pat beef cubes dry with paper towels. In a shallow bowl or plate, combine flour, 1 tsp kosher salt and 1 tsp black pepper. Toss beef in the flour to coat evenly, shaking off excess.
- 2
Brown the beef
Heat 1 tbs vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides until a deep mahogany color develops, about 3–4 minutes per batch. Transfer browned beef to a plate and repeat until all beef is browned. Add remaining 1 tbs oil if needed.
- 3
Caramelize the onions
Reduce heat to medium. Melt butter in the pot, then add sliced onions. Cook, stirring frequently, until softened and deeply golden brown, about 25–30 minutes. Sprinkle the brown sugar over the onions after about 10 minutes to aid caramelization; if onions begin to stick, add a splash (1–2 tbs) of beer or water to deglaze.
- 4
Build the stew
Push onions to the sides and return the browned beef and any accumulated juices to the pot. Stir in tomato paste and cook 1 minute. Add bay leaves, thyme sprigs, whole grain mustard, Worcestershire sauce and apple cider vinegar. Pour in the Belgian dark beer, scraping the bottom to release browned bits, then add beef stock so the meat is mostly covered (about 1–2 inches of liquid above meat). Bring to a gentle simmer.
- 5
Simmer slowly
Reduce heat to low, cover partially with the lid (leave a small gap) and simmer very gently until the beef is fork-tender, 2½ to 3 hours. Check every 30–40 minutes, skimming any excess fat and stirring gently. If liquid level drops too low, add up to 1/2 cup more beef stock or water.
- 6
Finish and thicken
When beef is tender and sauce has reduced, remove and discard bay leaves and thyme stems. Mix cornstarch with cold water to make a slurry and stir into the simmering stew. Cook 3–5 minutes until sauce thickens slightly. Taste and adjust seasoning with remaining salt and pepper as needed. Stir in chopped parsley just before serving.
Fries (Belgian-style hand-cut)
- 7
Prepare potatoes
Cut peeled russets into 1/2-inch thick sticks (or your preferred hand-cut size). Rinse in cold water to remove surface starch, then dry thoroughly on kitchen towels. For best results, soak the cut potatoes in cold water for 30 minutes to 1 hour, then drain and pat dry.
- 8
- 9
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry potatoes in batches until golden and crisp, 2–4 minutes. Drain on paper towels and immediately season with kosher salt. Keep warm in a single layer in a low oven (200°F/95°C) if needed until serving.