Stoofvlees Belgian Beef Stew

Warm, hearty, and brimming with rich flavors, Stoofvlees, or Belgian Beef Stew, is the ultimate comfort food for any season. This slow-cooked dish combines tender chunks of beef chuck, caramelized onions, and a velvety sauce infused with the deep, malty notes of dark Belgian beer, creating a flavor profile that's irresistibly robust. The use of mustard-smeared bread as a thickening agent makes this recipe uniquely Belgian, while hints of thyme, bay leaves, and a touch of brown sugar add layers of aromatic complexity. Perfect for cozy evenings, Stoofvlees pairs beautifully with crispy Belgian fries, a slice of rustic bread, or buttery mashed potatoes. It's a classic that embodies the heart and soul of traditional Flemish cuisine, sure to delight your palate and warm your kitchen.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 4

Ingredients

• 1 kg beef chuck or stew meat
• 3 large yellow onions
• 50 g butter
• 2 tbsp flour (optional)
• 500 ml dark Belgian beer (e.g., Leffe Brune, Chimay, or Rochefort)
• 250 ml beef stock
• 2 tbsp mustard (preferably Dijon or grainy)
• 2 tbsp brown sugar
• 2 slices white bread (stale or fresh)
• 2 leaves bay leaves
• 2 sprigs fresh thyme
• 1 tbsp white vinegar
• 1 to taste salt
• 1 to taste black pepper

Directions

Step 1

Cut the beef into bite-sized chunks and season with salt and pepper.

Step 2

Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Melt half of the butter and sear the beef in batches, ensuring the pieces are browned on all sides. Set the browned beef aside.

Step 3

Thinly slice the onions. In the same pot, reduce the heat to medium and melt the remaining butter. Add the onions and sauté until soft and golden brown, about 10-15 minutes.

Step 4

Optional: Add the flour to the onions and stir for 1-2 minutes to create a light roux. This will help thicken the stew.

Step 5

Deglaze the pot by pouring in the dark Belgian beer, scraping the bottom of the pot to release the flavorful browned bits.

Step 6

Return the seared beef to the pot, along with any juices that have collected. Add the beef stock to ensure the meat is covered with liquid.

Step 7

Spread the mustard over the slices of bread and place them mustard-side down on top of the stew. These will dissolve as the stew cooks, thickening the sauce.

Step 8

Add the brown sugar, bay leaves, thyme sprigs, and vinegar. Stir gently to combine.

Step 9

Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook gently for 2 to 2.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.

Step 10

Remove the bay leaves and thyme sprigs before serving. Taste and adjust the seasoning with additional salt and pepper, if needed.

Step 11

Serve hot with Belgian fries, fresh bread, or mashed potatoes.

Nutrition Facts

Serving size	(2430.7g)

Amount per serving	% Daily Value*
Calories	3799.2

Total Fat 246.6g	0%
Saturated Fat 103.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 917.5mg	0%
Sodium 5114.6mg	0%
Total Carbohydrate 152.8g	0%
Dietary Fiber 12.4g	0%
Total Sugars 44.7g
Protein 212.4g	0%

Vitamin D 8IU	0%
Calcium 421.7mg	0%
Iron 32.4mg	0%
Potassium 3867.9mg	0%

*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.

Source of Calories

Fat: 60.3%

Protein: 23.1%

Carbs: 16.6%