Belgian Beef Stew | Stoofvlees
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Stoofvlees is a typical stew in that there are as many variations as there are people making it. Depending where you live in Belgium, Stoofvlees might have more or less vinegar, slightly different spices, and a textural range from soupy to thick and sludgy. My thick, hearty version sits well on fries, but if you want it more “soupy,” feel free to add more beef stock.
Servings Prep Time
2-4 people (on a bed of fries) 15 minutes
Cook Time Passive Time
2 hours 1 hour
Servings Prep Time
2-4 people (on a bed of fries) 15 minutes
Cook Time Passive Time
2 hours 1 hour
Belgian Beef Stew | Stoofvlees
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Stoofvlees is a typical stew in that there are as many variations as there are people making it. Depending where you live in Belgium, Stoofvlees might have more or less vinegar, slightly different spices, and a textural range from soupy to thick and sludgy. My thick, hearty version sits well on fries, but if you want it more “soupy,” feel free to add more beef stock.
Servings Prep Time
2-4 people (on a bed of fries) 15 minutes
Cook Time Passive Time
2 hours 1 hour
Servings Prep Time
2-4 people (on a bed of fries) 15 minutes
Cook Time Passive Time
2 hours 1 hour
Ingredients
For the marinade
  • 1 lb stew beef , cubed
  • 1 onion , chopped
  • 3 cloves garlic , crushed
  • 1 sprig rosemary
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp pepper
  • 2 Tbsp red wine vinegar
  • 1 Tbsp coarse mustard
  • 2 Tbsp vegetable oil
For the stew
  • vegetable oil
  • 2 Tbsp all-purpose flour
  • 1/2 cup Belgian beer
  • 1- 1/2 cups beef broth
  • 2 bay leaves
  • 1 Tbsp molasses
  • salt
  • pepper
Servings: people (on a bed of fries)
Units:
Instructions
  1. Add meat to a small casserole with lid (or plastic bag). Combine marinade ingredients in a small bowl. Pour over meat and squish around to combine. Refrigerate for at least an hour, preferably overnight.
  2. Heat an oven-safe, heavy bottomed pot with some oil. Meanwhile, remove rosemary sprig from meat mixture and toss with flour
  3. Brown meat in pot for a few minutes. Then add remaining ingredients: beer, broth, bay leaves, molasses, salt, and pepper. Stir to combine. Make sure to scrape up all the browned bits on the bottom of the pot. They’ll make the stew yummy!
  4. Bring to a gentle simmer and cook for several hours (minimum 2). I cooked mine all afternoon, which is why it is so thick. OPTIONAL: Take 1/3 of the meat mixture and puree in a food processor. Return to the stew. This will thicken the stew up, making it better for spooning over (and clinging to) French fries, just the way the Belgians like it!
Recipe Notes

NOTE: As the stew reduces, the salt flavor will intensify. So under-salt early on – you can always add more at the end.