Boeuf Flamande
Dive into the rich, comforting flavors of **Boeuf Flamande**, a classic Belgian stew that celebrates hearty, slow-cooked beef and the deep, malty essence of dark beer. Tender cubes of seared beef are simmered with caramelized onions, garlic, and an aromatic blend of bay leaves and thyme, all swimming in a luscious sauce enriched with Dijon mustard, brown sugar, and a touch of vinegar for balance. The optional addition of mustard-smeared bread slices dissolves into the stew, thickening the sauce to a silky perfection. Ideal for a cozy dinner, this dish pairs beautifully with creamy mashed potatoes, crusty bread, or buttered noodles. With its long, slow cooking time yielding irresistible depth of flavor, Boeuf Flamande is a timeless comfort food that will have your home smelling as enticing as it tastes. Perfect for entertaining or an indulgent weekend meal, this European gem is sure to impress!
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Recipe Information
Ingredients
- 1000 grams beef chuck, cubed
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced
- 3 units garlic cloves, minced
- 500 milliliters dark beer
- 250 milliliters beef stock
- 1 tablespoon brown sugar
- 1 tablespoon dijon mustard
- 1 teaspoon white vinegar
- 2 units bay leaves
- 3 units fresh thyme sprigs
- 2 slices bread slices (optional)
Instructions
Season the beef cubes with 2 teaspoons of salt and 1 teaspoon of black pepper.
Lightly coat the beef with 2 tablespoons of flour, shaking off any excess.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Melt 3 tablespoons of unsalted butter and 2 tablespoons of olive oil together.
In batches, sear the beef cubes until browned on all sides. Remove the beef and set it aside.
Lower the heat to medium, add the thinly sliced yellow onions to the pot, and cook until softened and lightly caramelized, about 10 minutes.
Add the minced garlic and cook for 1-2 more minutes until fragrant.
Deglaze the pot with 500 milliliters of dark beer, scraping up any browned bits from the bottom.
Return the beef to the pot and add 250 milliliters of beef stock, 1 tablespoon of brown sugar, 1 tablespoon of Dijon mustard, and 1 teaspoon of white vinegar. Stir to combine.
Add 2 bay leaves and 3 sprigs of fresh thyme to the pot.
Optional: Spread Dijon mustard on the optional bread slices and lay them on top of the stew. They will break down during cooking and thicken the sauce.
Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low.
Cook the stew on low heat for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce is rich and flavorful.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaves and thyme sprigs before serving.
Serve the Boeuf Flamande hot, with mashed potatoes, crusty bread, or buttered noodles on the side.
Nutrition Facts
Calories |
3553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.2 g | 344% | |
| Saturated Fat | 105.8 g | 529% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 893 mg | 298% | |
| Sodium | 6652 mg | 289% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 21.5 g | ||
| Protein | 202.1 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3543 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
