Stoofvlees (Flemish Beef Stew)

Name: Stoofvlees (Flemish Beef Stew)
Total time: 120 min
Yield: 4 servings
Ingredients: Flour; Pepper; Salt; 500 g beef suitable for stew (e.g. from the neck); Butter; 2 onions, chopped; 1 bottle of dark beer (preferably Trappist, but any dark beer will do); 1 bottle of cherry beer (any kind blond beer would also work); 2 bay leaves; Thyme; 1 slice of bread; Mustard; Vinegar (optional)

120 min · serves 4

Ingredients

Flour
Pepper
Salt
500 g beef suitable for stew (e.g. from the neck)
Butter
2 onions, chopped
1 bottle of dark beer (preferably Trappist, but any dark beer will do)
1 bottle of cherry beer (any kind blond beer would also work)
2 bay leaves
Thyme
1 slice of bread
Mustard
Vinegar (optional)

Steps

Combine the flour, pepper, and salt.
Dice the meat into 2 cm cubes. Mix the meat with the flour until it's lightly coated.
Sear the meat in a pan with butter (not oil) until brown on all sides—it has to be brown in order to add colour to the sauce. Put aside.
Fry the onion in a pot with butter. When it changes colour, add the meat and pour in the beers.
Add the bay leaves and thyme. Spread the bread with mustard, and place mustard side-down on the meat.
Cover the pot, placing a piece of wet baking paper between the pot and lid (this seals the pot so it doesn't burn; don't forget this!)
Cook over low heat for 2–3 hours, or put it in a 100°C oven for about 4–5 hours.
If desired, mix in a dash of vinegar.
Serve with French fries, lettuce, and tomatoes.

More recipes with flour, beef, butter, onion, beer, cherries, bay leaves, thyme, bread or mustard

Adapted from “Stoofvlees (Flemish Beef Stew)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.