Flemish Stew
Immerse yourself in the rich, comforting flavors of *Flemish Stew*—a classic Belgian dish that showcases tender chunks of beef chuck slow-simmered to perfection in a velvety sauce infused with caramelized onions, savory beef stock, and the deep, malty sweetness of brown ale. Enhanced with aromatic bay leaves, fresh thyme, Dijon mustard, and a touch of brown sugar, this hearty stew achieves a perfect balance of bold and nuanced flavors. Ideal for cozy gatherings, this one-pot marvel takes just 20 minutes of prep time followed by a leisurely simmer for ultimate tenderness. Serve it with crusty bread or crisp Belgian fries for an authentic experience, and garnish with fresh parsley for a burst of color. Perfect for slow-cooking enthusiasts and lovers of comfort food, Flemish Stew is a timeless culinary treasure that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1000 grams Beef chuck
- 30 grams Unsalted butter
- 15 milliliters Olive oil
- 3 large Yellow onions
- 3 Garlic cloves
- 2 tablespoons All-purpose flour
- 500 milliliters Brown ale (Belgian beer preferred)
- 250 milliliters Beef stock
- 2 Bay leaves
- 3 Fresh thyme sprigs
- 1 tablespoon Dijon mustard
- 1 tablespoon Brown sugar
- 1 teaspoon Red wine vinegar
- to taste Salt
- to taste Black pepper
- for serving Crusty bread or Belgian fries
- for garnish (optional) Fresh parsley
Instructions
Trim excess fat from the beef chuck and cut it into bite-sized chunks (about 2 inches). Lightly season with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil and half of the butter over medium-high heat. Sear the beef in batches until browned on all sides. Remove the browned beef and set it aside on a plate.
Slice the onions thinly and mince the garlic cloves. Reduce the heat to medium and add the remaining butter to the same pot. Add the sliced onions with a pinch of salt, stirring occasionally, and caramelize them for about 20 minutes until golden and soft. Add the minced garlic and cook for another 2 minutes.
Sprinkle the caramelized onions with the flour, stirring continuously for 1-2 minutes to create a roux. Gradually pour in the beer while scraping the bottom of the pot to deglaze, followed by the beef stock.
Return the beef to the pot along with any juices from the plate. Add the bay leaves, thyme sprigs, Dijon mustard, and brown sugar. Stir well to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 2-2.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened. If the liquid reduces too much, add a splash of water or stock.
Stir in the red wine vinegar, adjust the seasoning with more salt and black pepper, and remove the thyme sprigs and bay leaves before serving.
Serve the Flemish Stew hot with crusty bread or traditional Belgian fries. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 5.9 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 698 mg | 15% | |
*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.
