Beardbarian's recipe for Belgian Beer Stew "Stoofvlees"

Oct 15, 20243 min read

Belgian Beer. Fries. Meat from Belgian cows. Is there any dish more Belgian than this? It's sweet, it's savoury. A long day of walking in a historical city? A dreary hike in Belgium's forests? It's got all the nutrients you need to keep you going - and happy!

Here’s a hearty, comforting Belgian beer stew that will make your kitchen smell amazing! Perfect for those cool evenings when you want something deeply flavorful and rich. This recipe serves 4 and will impress even the pickiest eaters.

Ingredients:

2-3 onions (because more onions = more flavor). Red onions give a nice touch.
2 carrots, sliced
2 pounds (about 1kg) of beef (neck pieces or chuck roast, cubed)
2 bay leaves
2 toes of garlic, minced. More? Possibly. Less? No.
Mustard Belgian, of course! I love to use Tierenteyn from Ghent, it's really traditional.
Honey cake (optional) — in Belgium, we use peperkoek, but if you can’t find it, use thick slices of bread and a little honey + spices (like cinnamon and cloves)
A few bottles of brown ale Go big with Rochefort 10, my favourite. But St. Bernardus or Chimay Blue work fine as well. Keep some for the guests!
A square of 90% dark chocolate (trust me, this makes it magic)

Let’s Get Cooking!

Prep the veggies: Chop 2-3 onions nice and fine. You want them to melt into the stew later. Slice 2 carrots into coins, and mince the garlic.
Caramelize those onions: Heat up some butter in a large pot over medium heat. Toss in the onions and let them cook down until they’re glassy and just starting to caramelize. This takes a good 10 minutes—don’t rush it! Add in your carrots and garlic, and let them join the party.

The beer matters!
Sear the beef: In a separate pan, crank the heat to high, melt a bit of butter, and sear the beef cubes on all sides. You’re looking for a quick, golden crust. Add plenty of pepper and some salt. Once they’re browned, toss them in with the onions.
Spice it up: Toss in the bay leaves. If you’re into bold flavors, throw in a few juniper berries too (but don’t sweat it if you can’t find them).
Add the beer and stock: Pour in enough brown ale to submerge everything. It’s going to give that rich, malty flavor we want. Add in 2 cubes of chicken stock for some extra depth, and stir it all together. Bring it to a gentle boil. Leave it there for at least 1 hour, though 3 hours makes it even better. Low and slow is the name of the game here.

Use plenty of beer - it will (sadly) evaporate!
The secret ingredient (sort of): Now comes the honey cake trick. If you’ve got peperkoek (lucky you!), spread mustard on one side of 2-3 slices and place them mustard-side-up in the stew. The peperkoek with pearl sugar is the best! Otherwise, use thick slices of bread, and add a drizzle of honey, plus a sprinkle of cinnamon and clove. Let this dissolve into the broth for a sweet, spicy depth.

Real Tierenteyn mustard. Smooth or grainy, it's up to you!
Don't touch it until it's dissolving.
Thicken the sauce: If you like a thicker sauce, add some corn starch or potato starch and stir it in.
Let it sleep: Here’s a pro move—let the stew cool and sit in the fridge overnight. It gets even better the next day, trust me.

You know it's ready when the meat falls apart and everone is drooling.
Finish with chocolate: Reheat on low heat. Just before serving, stir in a small chunk of dark chocolate to the sauce. It adds a velvety richness you won’t believe!