Stoofvlees Recipes

STOOFVLEES (BELGIAN BEEF STEW)

Stoofvlees (Belgian Beef Stew) image

This is a real Belgian recipe, there are many ways of making it, but this is one I came up with and changed it along the way. It has a rich, sweet sauce and absolutely tastes wonderful! Serve with french fries and apple sauce

Provided by Maiumlteacute G.

Categories Stew

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

750 g stewing beef
750 ml brown beer
2 slices peperkoek or 2 slices bread
1 tablespoon mustard
2 tablespoons brown sugar
50 g chocolate
1 onion, chopped
1 bay leaf
1 tablespoon margarine or 1 tablespoon butter
salt
pepper

Steps:

Glaze the onion in margarine in a large skillet.
Add the beef and cook until it has browned.
Add all of the beer, the beef, the chocolate and the bay leaf.
Spread the mustard onto the slices of peperkoek or bread and place in top of the meat.
Add salt and pepper to your taste.
Leave to cook on low heat for at least 1 1/2 hours, but the longer it cooks the better it tastes, stir from time to time preventing it to burn. The sauce should have a pretty thick consistency.
The leftovers of this recipe can be frozen or the recipe can easily be doubled.
Enjoy!

Nutrition Facts : Calories 689.5, Fat 46.6, SaturatedFat 19.8, Cholesterol 125.7, Sodium 194.8, Carbohydrate 20.8, Fiber 2.9, Sugar 8.1, Protein 37.4

STOOFVLEES

Stoofvlees image

All good Belgiums learn to cook with beer. Its the national drink. This dish is a slow cooker for cold winter days. The meat is so tender it melts in your mouth.

Provided by Chef Suz in Bekond

Categories Pork

Time 3h30m

Yield 3-4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb stewing beef
1 lb pork stew meat
3 large onions
1 (8 ounce) can dark beer (if you have problems buying dark beer, use the darkest possible and add 1 tablespoon brown sugar)
3 slices whole wheat bread or 3 slices seven-grain bread
2 tablespoons sugar
1 tablespoon butter
hot mustard

Steps:

Brown beef and pork in olive oil plus one tablespoon of butter.
Remove meat.
Drop onions and sugar into meat drippings and saute till tender.
Add meat back to onions and fill pan with 5 cups of water.
Add beer.
Spread a thick layer of mustard on each slice of bread and lay on top.
of meat and sauce.
Cook with a lid on top of stove for 2 hours.
Stew mixture should cook just at the boiling point.
Remove lid and continue to cook till liquid has reduced to half and meat is tender.
Bread should have disolved into sauce.
Thicken with 2 tablespoons of cornstarch and 2 tablespoons of water.
Serve with potatoes, rice, or Belgium (french) fries.

Nutrition Facts : Calories 907.6, Fat 52.9, SaturatedFat 21, Cholesterol 206.8, Sodium 365.4, Carbohydrate 38.9, Fiber 2.7, Sugar 15.9, Protein 61.1

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