About
"Ceci n'est pas une pipe." - Magritte
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. Stoofvlees, also known as Belgian beef stew, is a culinary masterpiece that takes us on a journey through time, blending tradition, community, and a celebration of the senses.
Dating back to the Middle Ages, the roots of Stoofvlees are firmly embedded in Belgian history. As locals gathered around communal tables, they discovered the magic of slow-cooked meat, transforming tough cuts into succulent, melt-in-your-mouth perfection. This culinary alchemy became a symbol of togetherness, where families and friends would savor the rich, aromatic stew and share stories, laughter, and warmth.
Stoofvlees is a testament to Belgium's love affair with beer, a national treasure poured into the pot to create a symphony of flavors. The marriage of tender beef, caramelized onions, and a robust beer-based sauce yields a melody that echoes through cobblestone streets and cozy kitchens alike. The beer, often a Belgian ale or a Trappist variety, infuses the stew with depth and character, transforming it into a culinary crescendo that captures the essence of the country's brewing heritage.
But what truly elevates Stoofvlees to legendary status is its slow and patient preparation. The beef is coaxed into tenderness through a leisurely simmer, allowing the flavors to meld and intensify. This unhurried process not only results in a fork-tender delight but also fills the kitchen with an irresistible aroma, beckoning everyone to gather around the table.
Whether enjoyed in a quaint Belgian bistro or lovingly crafted at home, Stoofvlees is more than a meal – it's a celebration. It's a taste of history, a sip of Belgium's brewing prowess, and a reminder that, in the world of culinary delights, some things are simply timeless. So, grab a fork, dive into the flavorful universe of Stoofvlees, and let the magic of Belgian cuisine unfold on your palate.
Enjoy this nostalgic and hearty dish as part of your next celebration or as a comforting meal any time of the year!
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!
If you want to try to make more flavors of Eastern & Central Europe and the Caucasus, check out the links my recipes below.
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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.
