Stoofvlees (Carbonnade Vlammende) - Belgian Beef Stew

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Stoofvlees, also known as Carbonnade Vlammende, is a traditional Belgian beef stew that is rich, hearty, and deeply flavorful. This dish is characterized by its use of beer, typically a dark Belgian ale, which gives the stew a unique, slightly sweet and tangy flavor. The beef is slowly simmered until it becomes tender and infused with the aromatic blend of onions, mustard, and spices. Often served with fries, bread, or mashed potatoes, Stoofvlees is a beloved comfort food in Belgium, especially during the colder months.

Ingredients:

For the Stew:

- 2.5 lbs (1.1 kg) beef chuck roast or stewing beef, cut into large cubes

- 2 tablespoons all-purpose flour

- 3 tablespoons butter or lard

- 2 large onions, sliced

- 2 cloves garlic, minced

- 2 tablespoons Dijon mustard

- 1 tablespoon brown sugar (or 1-2 slices of gingerbread for a traditional touch)

- 2 cups dark Belgian beer (like Leffe Brune, Chimay, or a similar variety)

- 1 cup beef broth

- 2 tablespoons apple cider vinegar (or wine vinegar)

- 2 bay leaves

- 4-5 sprigs of fresh thyme (or 1 teaspoon dried thyme)

- Salt and pepper, to taste

- 1 tablespoon fresh parsley, chopped (for garnish)

For Serving:

- Fries, crusty bread, or mashed potatoes

Instructions:

1. Prepare the Beef:

   - Pat the beef cubes dry with paper towels to ensure good browning. Season them with salt and pepper.

  - In a large bowl, toss the beef with the flour until evenly coated. The flour will help thicken the stew as it cooks.

2. Sear the Beef:

   - In a large, heavy-bottomed Dutch oven or stew pot, heat the butter over medium-high heat until it’s foamy.

   - Working in batches to avoid overcrowding, sear the beef cubes on all sides until they are nicely browned, about 3-4 minutes per batch. Remove the beef from the pot and set it aside.

3. Cook the Onions:

  - In the same pot, add the sliced onions and cook over medium heat until they are soft and golden, about 10 minutes. Stir occasionally to prevent burning.

  - Add the minced garlic and cook for another minute until fragrant.

4. Deglaze the Pot:

   - Stir in the Dijon mustard and brown sugar (or gingerbread slices). If using gingerbread, let it dissolve in the onions, stirring to combine.

  - Pour in the beer, scraping up any browned bits from the bottom of the pot with a wooden spoon. These browned bits add depth of flavor to the stew.

  - Add the beef broth and vinegar, stirring to combine.

5. Simmer the Stew:

   - Return the browned beef to the pot, along with any accumulated juices. Add the bay leaves and thyme.

  - Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the stew simmer gently for 2 to 2.5 hours, or until the beef is tender and the sauce has thickened. Stir occasionally to ensure the stew doesn’t stick to the bottom of the pot.

6. Adjust Seasoning:

   - Taste the stew and adjust the seasoning with additional salt, pepper, or vinegar if needed. If the sauce is too thin, remove the lid during the last 30 minutes of cooking to allow it to reduce and thicken.

7. Serve:

   - Serve the Stoofvlees hot, garnished with chopped parsley. It’s traditionally paired with crispy Belgian fries, but it’s also delicious with crusty bread or mashed potatoes to soak up the rich sauce.

Nutritional Information (per serving, assuming 6 servings):

- Calories: Approximately 600-700 kcal

- Fat: 35g

 - Saturated Fat: 15g

- Protein: 40g

- Carbohydrates: 25g

 - Sugars: 8g

- Fiber: 3g

Notes:

- Beer Selection: The choice of beer is crucial to the flavor of Stoofvlees. A dark, slightly sweet Belgian ale works best, contributing richness and depth to the stew. Avoid using overly bitter beers, as they can overpower the dish.

- Gingerbread Variation: In some traditional recipes, slices of gingerbread are used to thicken the stew and add a subtle spiced sweetness. This is a lovely, authentic touch if you can find gingerbread.

- Serving Suggestions: Stoofvlees is most commonly served with Belgian fries, but it also pairs beautifully with mashed potatoes or crusty bread. The hearty, flavorful stew is perfect for soaking up with these sides.

- Make-Ahead: Stoofvlees often tastes even better the next day after the flavors have had time to meld. It can be refrigerated and reheated gently over low heat.

Stoofvlees is a quintessential Belgian dish that embodies the country’s love for rich, flavorful food. With its tender beef and robust sauce, it’s the perfect meal for a cozy dinner or a special occasion. This stew is sure to warm you up and delight your taste buds with its complex layers of flavour!

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