Stoofvlees

Name: Stoofvlees
Prep time: 30 min
Cook time: 170 min
Total time: 200 min
Yield: 6 servings
Cuisine: Belgian
Ingredients: 1.2kg beef chuck, cut into 5cm cubes; 4 large onions, thinly sliced; 500ml dark Belgian abbey beer (e.g., Chimay Blue); 2 tbsp Dijon mustard; 2 slices bread; 2 tbsp brown sugar; 3 tbsp vegetable oil; 2 tbsp red wine vinegar; 3 bay leaves; 4 sprigs fresh thyme; Salt and pepper

Stoofvlees / Stoverij (STOOF-flays)

Flemish Beef and Beer Stew

⏱ Prep Time 3 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 526 kcal

Chunks of beef braised low and slow in dark Belgian abbey beer with caramelised onions and a slice of mustard-spread bread, yielding a rich, malty, deeply savoury stew.

Nutrition & Info

Protein 42.0g

Carbs 22.0g

Fat 30.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

Dutch oven sharp knife cutting board wooden spoon

Presentation Guide

Vessel: deep earthenware dish

Garnishes: fresh thyme, crusty bread

Accompaniments: Belgian frites, green salad

Ingredients

1.2kg beef chuck, cut into 5cm cubes
4 large onions, thinly sliced
500ml dark Belgian abbey beer (e.g., Chimay Blue)
2 tbsp Dijon mustard
2 slices bread
2 tbsp brown sugar
3 tbsp vegetable oil
2 tbsp red wine vinegar
3 bay leaves
4 sprigs fresh thyme
Salt and pepper

Instructions

1
Season beef generously with salt and pepper. Brown in batches in hot oil in a Dutch oven. Remove and set aside.
2
Add sliced onions to the pot with a pinch of salt. Cook over medium-low heat for 20 min, stirring occasionally, until deeply caramelised.
3
Return beef to the pot. Pour in the dark beer, scraping up all browned bits from the bottom.
4
Spread mustard on both sides of the bread slices and press them into the stew. Add bay leaves, thyme, brown sugar, and vinegar.
5
Bring to a gentle simmer, cover, and cook at 150°C (300°F) in the oven for 2.5 hours until beef is fork-tender and the sauce is thick.
6
Remove bay leaves and thyme. The bread will have dissolved into the sauce. Adjust seasoning and serve with frites or mashed potatoes.

💡

Did You Know?

Every Flemish family has their own stoofvlees recipe, and the choice of beer is fiercely debated — some swear by Chimay, others by Westmalle or Rochefort.

Chef's Notes

Equipment Tips

Dutch oven
sharp knife
cutting board
wooden spoon

Garnishing

fresh thyme, crusty bread

Accompaniments

Belgian frites, green salad

The Story Behind Stoofvlees

Stoofvlees has been cooked in Flemish kitchens since the Middle Ages, evolving alongside Belgium's legendary brewing tradition. The genius of the dish lies in using beer instead of wine as the braising liquid, a reflection of Belgium's identity as a beer nation rather than a wine region.

🕐 Traditionally enjoyed dinner, autumn and winter 📜 Origins: Medieval Flanders

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