About
"Ceci n'est pas une pipe." Magritte was right — nothing in Belgium is ever just what it seems.
A painting isn’t a pipe, fries aren’t actually French, and Stoofvlees… well, Stoofvlees is much more than a stew. It’s Belgium in a pot — rainy afternoons, cobblestone streets slick with beer foam, centuries of monks brewing like alchemists, and a people who understand that patience is its own kind of poetry.
Stoofvlees was born in the Middle Ages, back when life was rough and dinner needed to stick to your bones. Belgian cooks took the toughest cuts of beef — the ones that looked like they had something to prove — and tamed them with time. Slow heat. Caramelized onions. And most importantly, beer. Not just any beer, but the kind that monks brewed behind abbey walls, deep and malty and whispering centuries of secret recipes.
This is where the stew becomes a love story. The beef softens, the onions melt, the beer reduces into something dark and glossy, a sauce with the soul of a cellar-aged ale. Some families toss in mustard. Others swear by a slice of bread smeared with speculoos spread that dissolves into the pot like some sweet, spiced alchemy. Every region has its trick. Every grandmother has her ultimatum.
Stoofvlees isn’t rushed. It can’t be. It simmers the way good stories unfold — low and slow, letting time do its quiet work. By the time it’s ready, the kitchen smells like a pub at the end of the world: warm, comforting, a little boozy, a little wild.
You eat it with fries, of course — crisp, double-fried, unapologetic Belgian frites that turn the sauce into something you want to mop up until your plate looks criminally clean. Or you tear into a hunk of bread that crunches like breaking rules.
In Brussels, Bruges, Ghent — every bistro claims their Stoofvlees is the real one, the original, the one that’ll make you understand the country in a single bite. And maybe they’re all right. Because the magic of Stoofvlees isn’t the recipe. It’s the moment you take that first forkful and realize Belgium doesn’t just cook food — it paints it, layers it, turns it into something bigger than itself.
A stew that’s not just a stew.
Ceci n’est pas un ragout. It’s Belgium.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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Stoofvlees From Belgium
In the heart of Belgium, where culinary artistry dances on taste buds, Stoofvlees emerges as a savory symphony, a dish that embodies the rich history and vibrant flavors of this charming country.
Prep time
20 mins
Cook time
2 hours
Serves
4
INGREDIENTS
2 lbs (about 1 kg) stewing beef, cut into chunks (I used 1 pound of should and one pound of beef short ribs)
2 white or yellow onions, diced
2 tbsp butter
1 tablespoon white sugar
1 heaping tablespoon pear jam (better Liege pear syrup)
1 liter Belgian beer (such as a Trappist ale or Belgian Dubbel) I used La Chouffe
1 beef bouillon cube
2 bay leaves
3 sprigs of thyme
2 cloves
2 slices of brown bread, thick-cut sandwich works great
1 tbsp of sharp mustard
Salt and pepper to taste
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Instructions
A rich beer based stew from the land of fries and waffles.
Click here for video recipe and story on Instagram
Pat the beef chunks dry with paper towels.
Season generously with salt and pepper.
Heat butter in a large, heavy-bottomed pot over medium-high heat.
Brown the beef on all sides. Work in batches to avoid overcrowding the pot.
Once browned, transfer the beef to a plate.
In the same pot, add a bit more butter if needed.
Sauté the diced onions until golden brown.
Pour in the Belgian beer, scraping the bottom of the pot to release any flavorful bits.
Add Beef Bouillon cubes
Bring to a rolling boil
Return the seared beef to the pot.
Add bay leaves, cloves, sugar and thyme sprigs.
Bring down to a gentle simmer, then reduce the heat to low.
Cover the top of the stew with your two pieces of bread which you generously slather with your mustard
Let cook uncovered and let it simmer for at least 2 to 2.5 hours, or until the beef is fork-tender.
Stir in apple cider vinegar for a touch of acidity.
Adjust seasoning with salt and pepper to taste.
Serve the Stoofvlees over a bed of mashed potatoes, next to a pile of Belgian fries, noodles, or crusty bread.
