Stoofvlees (Flemish Beef Stew)
Source and licence
"Stoofvlees (Flemish Beef Stew)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Stoofvlees_(Flemish_Beef_Stew), revision 4525513), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Stoofvlees_(Flemish_Beef_Stew)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525513
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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)
Method
- 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.