RCI-SP.004.0293.001
Stoofvlees
Stoofvlees from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- of beef suitable for stew (e.g.500 gfrom the neck), steak or low fat meat won't do the trick
- A plate witch flour1 unitmixed with pepper and salt
- 2 unit
- of dark beer (preferably Trappist1 bottlebut any dark beer will do)
- off cherry beer (but any kind blond beer would also work)1 bottle
- A slice of bread with mustard on one side1 unit
- Two bay leaves and thyme1 unit
Method
1
Peel and slice the onions into thin half-rings. Heat a generous amount of butter or oil in a large heavy-bottomed pot over medium heat.
5 minutes
2
Add the sliced onions to the pot and cook slowly, stirring occasionally, until they are deeply golden and caramelized. Do not rush this step as it builds the foundation of the stew's flavor.
25 minutes
3
Season the beef chunks generously with salt and pepper, then push the onions to the side and sear the beef in batches over medium-high heat until browned on all sides.
10 minutes
4
Return all the beef to the pot with the onions and deglaze with Belgian dark ale or broth, scraping up any browned bits from the bottom of the pot.
3 minutes
5
Add a bouquet garni of bay leaves and thyme, along with a spoonful of mustard and a splash of wine vinegar to balance the richness of the stew.
2 minutes
6
Reduce the heat to low, cover the pot with a lid, and allow the stew to braise gently, stirring occasionally, until the beef is very tender and the sauce has thickened.
120 minutes
7
Remove the bouquet garni and taste the stew, adjusting seasoning with salt, pepper, or a touch more vinegar as needed.
2 minutes
8
Serve the stoofvlees hot, traditionally accompanied by thick-cut fries, mashed potatoes, or crusty bread to soak up the rich sauce.