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Stoofvlees met Bier
Stoofvlees met bier, also known as Flemish stew, is a rich and hearty beef stew slow-cooked in dark beer. It's a classic comfort food dish, often served with fries, mashed potatoes, or bread. The long, slow cooking process tenderizes the beef and melds the flavors of the beer, onions, and spices into a deeply satisfying meal.
đ§ Ingredienser
- 1 kg Beef chuck roast(cut into 2-inch cubes)
- 2 large Onions(sliced)
- 2 cloves Garlic(minced)
- 2 tablespoons Butter
- 3 tablespoons All-purpose flour
- 330 ml Dark beer(such as a Belgian Dubbel or Leffe Bruin)
- 200 ml Beef broth
- 2 tablespoons Mustard(Dijon or whole grain)
- 2 tablespoons Apple stroop (syrup)(optional, for a touch of sweetness)
- 2 Bay leaves
- 2 sprigs Fresh thyme
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
đĄ Proffstips: Drying the meat ensures a better sear. - 2
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
â±ïž 8-10 minutes per batchđĄ Proffstips: Do not overcrowd the pot, as this will steam the meat instead of searing it. - 3
Add the sliced onions to the pot and cook until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
â±ïž 6-8 minutes - 4
Sprinkle the flour over the onions and garlic and stir well, cooking for 1-2 minutes to form a roux.
â±ïž 1-2 minutes - 5
Gradually pour in the dark beer and beef broth, scraping the bottom of the pot to loosen any browned bits. Stir until the sauce is smooth.
đĄ Proffstips: Using a dark beer adds depth of flavor. - 6
Return the seared beef to the pot. Stir in the mustard, apple stroop (if using), bay leaves, and thyme sprigs.
đĄ Proffstips: The apple stroop adds a subtle sweetness that balances the richness of the stew. - 7
Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 2.5 to 3 hours, or until the beef is fork-tender.
â±ïž 2.5-3 hoursđĄ Proffstips: Stir occasionally to prevent sticking. Add a splash of water or broth if the stew becomes too dry. - 8
Remove the bay leaves and thyme sprigs before serving. Taste and adjust seasoning with salt and pepper as needed.
đĄ Proffstips: The stew can be made a day in advance; the flavors deepen overnight.
đĄ Proffstips
- âFor an even richer flavor, use a good quality Belgian dark beer.
- âServe with crusty bread to soak up the delicious sauce.
- âThis stew freezes well, making it a great make-ahead meal.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add diced carrots and parsnips to the stew during the last hour of cooking.
- For a thicker sauce, you can mix a tablespoon of cornstarch with a little cold water and stir it into the simmering stew.