How to Make Flemish Beef Stew with Belgian Beer

Video Description

#winterrecipe #foodie #comfortfood Warm up your winter with the ultimate comfort food: Authentic Flemish Beef Stew (Stoofvlees / Carbonnade Flamande)! 00:00 Introduction 00:20 The ingredients 00:34 Prepping the meat and onions 00:55 Browning the beef 01:30 Deglazing with dark Belgian beer 02:06 The secret to a richer stew: adding flavours 02:40 The long, slow simmer 03:22 Making perfect Belgian fries with mayonnaise 04:13 Preparing a refreshing endive salad 04:44 The final touch: Red wine vinegar 04:50 Plating the complete meal How to Make Perfect Belgian Fries & Mayonnaise: https://youtu.be/U-ZluJY2zxE Serves: 4 Prep Time: 20 mins Cook Time: 2–3 hours Ingredients: 1.2 kg (2.6 lbs) Chuck roast, cut into large chunks 2 Onions Dark Belgian beer 2 tbsp Sharp mustard 2 tbsp Stroop (or dark brown sugar) 2 Slices of bread 2 Sprigs thyme 2 Bay leaves Salt, pepper, oil for browning Instructions Prepare the meat and onions: Cut the chuck roast into large, generous chunks. Finely chop the two onions. Sauté the onions: In a cast-iron pot, sauté the chopped onions with a little oil or butter until they are soft and fragrant. Brown the beef: In a separate pan, sear the beef chunks in batches to avoid overcrowding. The goal is to get a rich, brown crust on all sides, not to cook them through, add salt during searing. Deglaze the pan: Transfer the browned meat to the pot with the onions. Add the dark Belgian beer to the pan you used for searing. Use a wooden spoon to scrape up all the flavorful bits stuck to the bottom. Pour this liquid into the pot with the meat. Add more beer as needed until the meat is just covered. Add the seasonings: Spread a generous amount of sharp mustard on the two slices of bread and place them, mustard-side up, on top of the stew. Stir in the stroop (or brown sugar), fresh thyme, and bay leaves. Slow simmer: Bring the stew to a gentle boil, then reduce the heat to a low simmer. You can either keep it on the stove-top or transfer the pot to a preheated oven at 150°C (300°F). Cook until tender: Let the stew cook for 2 to 3 hours, or until the beef is incredibly tender and falls apart easily. Check on it occasionally; if the sauce has thickened but the meat is not yet tender, place the lid on the pot to retain moisture. Final touch: Just before serving, add a splash of red wine vinegar for a touch of acidity to balance the rich flavours. Serve hot with Belgian fries and a simple endive salad. Belgian Endive Salad This is a simple but delicious salad to accompany the rich Flemish beef stew. Ingredients 2 heads of Belgian endive Salt and pepper to taste Lemon juice Homemade mayonnaise Instructions Prepare the endives: Trim the bottom off two heads of endives. Set a few of the whole leaves aside for garnish. Cut the endives: Cut the endives in half lengthwise. For a milder flavor, you can cut out the harder, bitter core. Finally, slice the endives into half-rings. Dress the salad: In a large bowl, combine the cut endive with salt, pepper, and a squeeze of lemon juice. Add mayonnaise: Add just enough mayonnaise to lightly coat all the endive slices. Toss to combine. Garnish and serve: Plate the salad and garnish with the whole endive leaves you set aside earlier. Find me on Instagram: https://www.instagram.com/absurdlybelgian/