Jut Old Belgian Dish
Transport your taste buds to the heart of Belgium with this hearty and flavorful "Jut Old Belgian Dish," a traditional beef stew that’s rich, comforting, and deeply satisfying. Made with tender chunks of beef, caramelized onions, and the robust flavors of Belgian brown ale, this classic recipe—also known as Stoofvlees—simmers low and slow, allowing the aromatic blend of Dijon mustard, thyme, bay leaves, and a touch of brown sugar to create a velvety, savory sauce. Perfect for cozy evenings, this slow-cooked masterpiece is best served with crispy fries, creamy mashed potatoes, or warm crusty bread to soak up every last drop. With simple ingredients and an authentic cooking method, this dish is a must-try for those craving the true essence of Belgian comfort food.
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Recipe Information
Ingredients
- 1 kg beef stewing meat (chuck or brisket)
- 3 large yellow onions
- 50 g butter
- 2 tablespoons olive oil
- 500 ml Belgian brown ale (or any dark beer)
- 250 ml beef stock
- 2 tablespoons plain flour
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tablespoon white or cider vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 thick slice of bread
- fresh parsley (optional, for garnish)
Instructions
Cut the beef into bite-sized chunks, trimming off any excess fat.
Peel and finely slice the onions.
In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium heat.
Brown the beef in batches, ensuring each piece is seared on all sides. Remove the beef and set it aside.
In the same pot, add the onions and cook until soft and caramelized, about 10 minutes.
Sprinkle the flour over the onions and stir well to coat. Cook the flour for 1-2 minutes to remove its raw taste.
Pour in the Belgian brown ale, stirring to deglaze the pot and scrape up any bits stuck to the bottom.
Add the beef stock, brown sugar, Dijon mustard, vinegar, bay leaves, thyme, salt, and pepper. Stir to combine.
Spread the tablespoon of mustard over the slice of bread, then place it mustard-side down on top of the stew.
Return the browned beef to the pot, ensuring it is submerged in the liquid.
Bring the stew to a gentle simmer, then cover and reduce the heat to low. Cook for 2-2.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste and adjust seasoning with additional salt, pepper, or sugar as needed.
Remove the bay leaves and thyme sprigs before serving.
Serve the Stoofvlees hot, with a side of fries, mashed potatoes, or crusty bread. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 727 mg | 32% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 6.0 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 707 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.
