BELGIAN BEEF STEW WITH BEER
One of my old standby real comfort food recipes. Very easy to make, and the combination of the flavors of the caramelized onions and beer give it a very subtle, complex rich taste without giving it a lot of extra calories. Great with rice, mashed potatoes or noodles and a simple green vegetable.
Provided by Semra22
Categories Stew
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Season beef with salt and pepper, saute in a Dutch oven with half of the oil over medium-high heat till browned, remove to plate.
- Add remaining oil and onions to the Dutch oven, cook till tender and browned (make sure heat is low enough that they don't burn, about medium), about 5 minutes - add garlic during the last half minute and saute with the onions.
- Meanwhile whisk the flour into the beef broth.
- Stir in beer, vinegar and thyme to the Dutch oven, heat to boiling.
- Add the broth-flour mixture, beef and bay leaves, stir till thickened and bubbly.
- Reduce heat to low, cover and simmer 2 - 2 1/2 hours or till meat is tender.
- You could also use a slow cooker for this, and cook for 8 hours.
Nutrition Facts : Calories 676.2, Fat 48.4, SaturatedFat 18.4, Cholesterol 152.1, Sodium 323.7, Carbohydrate 11.1, Fiber 0.9, Sugar 2.4, Protein 43
BELGIAN BEEF CARBONNADE
Here's an authentic Belgian Beef Carbonnade (Beef Stew) recipe. These tender pieces of meat cooked slowly in beer with carrots is the ideal comfort food for cold weather.
Provided by Belgian Foodie
Categories Main Dish
Time 3h30m
Number Of Ingredients 16
Steps:
- Preparation: Remove any excess fat from the beef and cut it in large cubes. Dice onions. Peel carrots and slice into coin shape pieces.
- Pour olive oil into a Dutch oven or large stew pot over a medium flame. Add diced onions and cook for about 3 minutes until they begin to sweat.
- Add the cubed beef and continue to cook about 5 minutes, making sure all the sides of the beef are brown.
- Sprinkle the brown sugar over the beef and onions. Continue to cook a couple minutes to caramelize a bit.
- Add the red wine vinegar, the beer, thyme, bay leaves, parsley and carrots. The liquid should cover the meat and carrots with about 1 cm (1/2 inch) on top. Stir. Reduce the flame, cover the pot, and let cook for about 2.5 hours. Be patient and let your stew cook slowly. Do not stir frequently.
- After 2 hours of cooking check the liquid level in the pot. If there is not much liquid for a sauce, add some water and continue to cook. Check the meat for its tenderness after 2 hours. The fork should enter the meat easily without the meat falling apart. Once it's tender go to the next step. Don't worry if the meat is ready before the time indicated above. Mine is usually done after 2.5 hours. [If you are making this dish in advance to reheat later, remove from the stove when the meat is still a little firm so that it becomes tender when reheating.]
- Add the mustard and stir.
- If the sauce is too thin, prepare a roux by mixing the flour and the butter together to make a smooth paste. Add the roux into pot and cook over low heat a few minutes to thicken up the sauce.
- Add salt and black pepper and adjust herbs to taste. You should be able to taste the meat.
Nutrition Facts : Calories 682 kcal, Carbohydrate 39 g, Protein 70 g, Fat 22 g, SaturatedFat 8 g, Cholesterol 143 mg, Sodium 404 mg, Fiber 6 g, Sugar 16 g, UnsaturatedFat 11 g, ServingSize 1 serving
CARBONNADE FLAMANDE (BEEF AND BEER STEW)
Steps:
- Marinate the beef with the beer, the garlic, the bay leaves and a pinch of salt for at least two hours, or overnight.
- Drain the beef and reserve the marinade. Pat dry the beef with paper towels.
- In a dutch oven, heat the olive oil until pipping hot. Fry the beef in batches, until golden brown on all sides, about 10 minutes. Remove the beef cubes and reserve.
- In the same dutch oven, fry the bacon until golden and crisp. Reserve with the beef.
- Add the onions, a pinch of salt and fry in the bacon grease, until caramelized (around 10 minutes).
- Add the flour and cook for about 2 minutes until the flour is cooked and the onions are coated.
- Add the beef broth and scrape the bits stuck in the bottom. Add the reserved marinade, the beef, the bacon and the thyme.
- Cook for 1.5 hours.
- Add the brown sugar, the parsley, some fresh pepper and the mustard. Cook for 30 minutes.
- Sprinkle some fresh parsley on top and serve with fries.
CARBONNADE FLAMANDE (FLEMISH STEW)
This Belgian Beef and Beer Stew is a beloved classic for a reason. The fantastic and distinctive flavour of the dish is built around lots of browning and caramelizing, but the final steps can be made very hands-off with an Instant Pot or slow cooker.
Provided by Sean
Categories Main Course Main Dishes
Time 2h15m
Number Of Ingredients 15
Steps:
- Place the beef into a large bowl and cover with the flour, salt, and pepper. Toss/combine until the beef is well-covered on all sides.
- Place a large cast iron frying pan or Dutch oven on the stove top over medium-high heat and add 1 tablespoon of butter. Brown the beef in the pan, taking care not to crowd the pieces together (you'll most likely want to work in batches). Once the beef has been well-browned (~3-4 minutes per batch), remove it from the pan and set it aside.
- Add the bacon to the now-empty pan and cook until the fat is fully rendered and the bacon is a little bit crisp.
- Reduce the heat to low and add the onions, garlic, and remaining butter to the pan. Cook slowly, until the onions are well-caramelized - on average 35-45 minutes. Ensure that your heat is truly low enough; a large coil on a gas stove may still be too hot when set on low, especially as the caramelization stage nears.
- Add the beer to the pan and scrape it gently to deglaze any stuck-on bits. Bring the heat back up to medium-high and simmer until the liquid is reduced by about ¼.
- Transfer the contents of the frying pan and the beef to an electric pressure cooker, slow cooker, or large Dutch Oven (see next step for cooking variations). Add the beef stock, sugar, vinegar, thyme, parsley, and bay leaf. You may wish to lightly salt the dish at this point, but adjust the final taste closer to the completion point.
- Pressure Cooker: Seal and cook at high pressure (manual) for 45 minutes. Allow the pressure to reduce naturally for at least 15 minutes before venting.Slow Cooker: Cover and slow cook on low for 6-7 hours, or until the beef is very tender.Stovetop: Bring to a boil, then reduce heat to low and cover. Simmer for 2-3 hours, or until the meat is very tender.
- Remove finished stew from heat and adjust the final taste with salt and, if necessary, a little brown sugar and/or vinegar. Garnish with fresh parsley and serve with bread, potatoes, or (my favourite) fries.
Nutrition Facts : Calories 594 kcal, Carbohydrate 20 g, Protein 43 g, Fat 37 g, SaturatedFat 16 g, Cholesterol 162 mg, Sodium 675 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
SLOW COOKER BELGIAN BEEF STEW
The key to this mushroom and carrot packed Belgian stew is the beer, which adds an element of depth you just can't get with broth or water. Bonus points for using Belgian beer, but any good dark ale will do nicely.
Provided by very hearty
Time 5h
Yield 8
Number Of Ingredients 15
Steps:
- Heat half the oil in a large skillet over medium heat. Dry beef thoroughly and season with salt and pepper. Add half of beef to skillet and brown in batches on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker and brown the remaining beef. Transfer to the slow cooker. Return the skillet to medium heat. Add the remaining teaspoons oil, and add onions, stirring frequently until nicely caramelized, about 7-8 minutes. Set onions aside. Add mushrooms to skillet and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over mushrooms; cook for 10 seconds, then stir and cook for 30 seconds more. Pour in beer; bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker, layering with the beef and the onions. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Cover and cook on low heat until the beef is very tender, about 8 hours. Discard the bay leaf before serving. Sprinkle with chopped parsley just before serving.
Nutrition Facts :
BELGIAN BEEF AND ONION STEW
Yield 6
Number Of Ingredients 15
Steps:
- Adjust oven rack to second from the bottom level. Preheat oven to 300°F. Rinse and dry beef thoroughly with paper towels, then season generously with salt and pepper on all sides. Heat 2 tsp oil in large cast iron Dutch oven over medium-high heat until beginning to smoke; add 1/3 of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes. Reduce heat to medium and using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Add an additional 2 tsp oil and half of remaining beef. When completely browned, transfer to bowl. Repeat once more with another 2 tsp oil and the remaining beef. Transfer to bowl. Add remaining 1 tbsp oil to the Dutch oven and reduce heat to medium-low. Add onions, 1/2 tsp salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits (onions will release some moisture), about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. You want to cook out any raw flour flavor. Stir in broth, scraping pan bottom to loosen browned bits. Stir in beer, thyme, bay leaves, vinegar, all the browned beef with any accumulated juices in the bowl, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally. Cover partially and transfer to the oven. After 1-1/2 hours, stir in chopped prunes. Cook until fork inserted into beef meets very little resistance, about 30 to 60 additional minutes, for a total of about 2 to 2-1/2 hours cooking time. Discard thyme and bay leaves. Adjust seasonings with salt and pepper to taste and serve over noodles or potatoes. Will hold, refrigerated, in an airtight container for up to 4 days. Reheat over medium-low heat.
CLASSIC FRENCH FLEMISH BEEF STEW
Steps:
- Gather the ingredients.
- In a large bowl, toss together the beef, flour, salt, and pepper.
- Heat the canola oil and butter in a large, roomy pan and brown the beef in it on all sides in batches. If you add all the beef at once it will lower the temperature too much and the meat will boil rather than sear. Carefully watch the beef to make sure it doesn't burn though, but give it enough time to develop a nice, rich brown color-the caramelized sugars will greatly enhance the stew's flavor.
- Place all the beef back in the pan once browned and add the onions, garlic, brown sugar, parsley, bay leaf, and thyme and stir thoroughly. The onions will pick up a bit of the browned bits in the bottom of the pan.
- Raise the heat under the pan and stir in the beer and add enough beef stock to cover the beef in the pan. Bring to a boil, then cover the pan, reduce the heat to low, and simmer for 1 1/2 hours or until the beef is tender. Keep checking to make sure the beef is simmering and not boiling dry. If it seems a little dry, add a touch more stock. The liquid in the pan also should be thickening slightly.
- Remove the pan from the heat and stir in the apple cider vinegar. Let the stew stand for 10 minutes before serving. Portion into heated bowls with the potatoes and salad on the side.
- Enjoy! Note: If you are able to make this stew a day or two in advance, you will find it is even better. And, if this dish is not already magnificent, it freezes beautifully, so make a large batch and store it in the freezer. It will keep well for up to six months. Defrost thoroughly before reheating.
Nutrition Facts : Calories 447 kcal, Carbohydrate 12 g, Cholesterol 160 mg, Fiber 1 g, Protein 51 g, SaturatedFat 7 g, Sodium 363 mg, Sugar 5 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g
STOOFVLEES (BELGIAN BEEF STEW)
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
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
BEEF CARBONNADE WITH VEGETABLES: BELGIAN BEEF STEW
This hearty stew is packed with sweet root vegetables and some lean beef for a hearty, but healthy, meal. A pinch of smoked paprika gives all the flavor of bacon without the fat and a touch of butter at the end gives a luscious rich taste to the sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 4h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- 1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
- 3. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
- 4. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
- 5. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve.
CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE
Slow cooked beef with garlic, onions and bacon in Belgian beer - served with Dijon mustard croutons.......absolute bliss! I have eaten this many times on visits to Belgium and it remains a firm favourite, especially when eaten with piles of fluffy mashed potatoes and a glass of fine Belgian beer! This recipe serves two hungry people, but it can be increased to serve a crowd, and works beautifully in the crockpot too. (The recipe is courtesy of Cecile Loubaud and the Batham's Brewery.) NB: Traditionally, the meat should be grilled on a barbecue - hence the name! The word comes from the Italian carbonate (charcoal-grilled).
Provided by French Tart
Categories Stew
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 170C, 340F, gas mark 3.
- Make sure the pieces of beef are thoroughly dry, using paper towels.
- In a flame-proof casserole, heat the butter and olive oil. Add the bacon cubes and fry them until golden. Remove with a slotted spoon. Reserve.
- Make sure your flame-proof casserole is thoroughly heated. Place the pieces of beef and brown them on all sides. Remove with a slotted spoon. Keep warm.
- Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden). Season well with salt and pepper.
- Add the sugar and mix thoroughly. Cook until a light caramelisation appears then add the red wine vinegar. Mix thoroughly then cook for 2 minutes.
- Add the cooked beef and bacon to the dish. Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions.
- Pour the beer then the beef stock until the meat is entirely covered with liquid. Add the bouquet garni.
- Cut the slices of bread then spread Dijon mustard on the bread. Cover the meat with the bread.
- Place in the oven. The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high.
- When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce. Taste then adjust the seasoning. Serve hot.
- In Belgium the carbonade will be served with chips/fries/frites. In Northern France, it will be served with either braised chicory in butter or red cabbage.
Nutrition Facts : Calories 714.3, Fat 36.4, SaturatedFat 13.5, Cholesterol 43.4, Sodium 1161.9, Carbohydrate 78.6, Fiber 4.1, Sugar 13.1, Protein 18.9
STOOFVLEES (FLEMISH BEEF STEW)
Belgium's national dish of Flemish beef stew (best made 1 day ahead). Great served with proper Belgian fries.
Provided by thechirpychef
Time 2h20m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Peel and roughly dice the onions.
- Melt a knob of butter and about 1 tbsp of oil in a large (preferably cast-iron) casserole over medium heat. Sauté the onions until soft and just starting to brown. Remove from the casserole and put into a large container.
- Add 1 to 2 more tbsp of oil to the casserole. Season the beef and add the meat to the casserole. Brown the beef cubes over medium heat in batches. (About 7 to 8 pieces of meat per batch should do the trick.) Once browned, add each batch to the onions.
- Add the Loonse stroop/syrup and beer to the casserole and turn up the heat. Bring to a boil and scrape the brown bits from the bottom of the casserole.
- Once the stewing liquid comes to a boil, add the onion and beef cubes back to the casserole, along with the cloves and bouquet garni. Give the stew-to-be a good stir and bring to a simmer.
- Next, spread 1 tbsp of mustard on each slice of bread and place both slices (mustard side down) on top of the stew. (They'll disintegrate completely, adding flavour to the stew and thickening the sauce.)
- Let the stew simmer (uncovered!) for 1.5 hours, stirring every 30 minutes. Then pop a lid on and simmer for another 15 minutes. This adds a touch more moisture back to the casserole, which the dish will need. Remove from the heat.
- Remove the bouquet garni (and cloves, if you can find them). Add the tablespoon of vinegar, and give your stoofvlees a good stir.
- Now comes the most difficult part. Leave it alone for at least 12 hours (with the lid on). The flavours will build up even more. It can be eaten straight away as well, but it will always taste better the day after.
BELGIUM BEEF STEW
This is a traditional dish from the Flemish cuisine, and it is a winter favorite. Best served with French fries and a salad or some green beans.
Provided by Edda
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
- Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).
Nutrition Facts : Calories 427.6 calories, Carbohydrate 18.1 g, Cholesterol 91.2 mg, Fat 27.9 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 6.6 g
CARBONNADE À LA FLAMANDE (FLEMISH BEEF STEW)
This classic Belgian beef stew is known for its sweet-sour combination of caramelized onions and beer. Any dark Belgian-style ale would be a good choice here. As with most stews, the dish will taste even better a day or two after it's made. From Food and Wine.
Provided by Chef PotPie
Categories Belgian
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
- Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
- Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.
CARBONADE FLAMANDE (BELGIAN BEEF STEW WITH BEER)
Carbonade Flamande is a Belgian beef stew with beer that is full of caramelized onions, bacon, and tender, slow cooked beef. Served with thick cut fries or boiled potatoes, this stew is the perfect recipe for winter comfort food.Serves 4 with potatoes and bread
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 2h55m
Number Of Ingredients 10
Steps:
- Heat a medium soup pot or Dutch oven over high heat. Add the diced bacon. Sauté over medium-high heat, until crisp, 4-5 minutes. Remove the bacon to a plate and set aside.
- Drain all but 2 Tbsp of bacon fat from the pan (reserving the extra fat). Season the beef cubes with a little salt and pepper and place them in the pan with the bacon fat to sear. Sear the beef cubes on all sides. Remove the beef from the pot. (If necessary, do this step in batches so you don't crowd the pot.).
- Add a little more of your reserved bacon fat to the pan. Then, Add the sliced onions. Sauté the onions over medium heat for 5-6 minutes. Sprinkle with brown sugar and continue to sauté until golden and caramelized, 15 minutes.
- Sprinkle the flour over the onions and cook until the flour is moistened.
- Add the ale to deglaze the pot. Scrape any stuck bits from the bottom of the pot.
- Add the beef and bacon back to pot. Add the stock, bay leaves, salt, and pepper. Add extra broth or water as necessary so that the beef is nearly covered with liquid.
- Place the lid on the pot and simmer over low heat for 1 ½ hours.
- After 1 ½ hours, remove the lid and continue to simmer, uncovered, for 30 minutes.
- Once the stew has reduced to a thick consistency it is ready to eat! Serve with wedge fries or boiled potatoes and hearty bread.
BELGIAN BEEF AND BEER STEW
From Cooking Light December 2009. An amber Belgian beer is ideal in this dish, though most amber beers or brown ales - such as Newcastle - would work just fine. Garnish with fresh thyme.
Provided by GibbyLou
Categories Stew
Time 2h30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 16
Steps:
- Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
- Add onion to pan; saute 4 minutes. Stir in mushrooms and garlic; saute 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
- Serving size = 1 cup.
Nutrition Facts : Calories 433.3, Fat 17.8, SaturatedFat 4.9, Cholesterol 95.6, Sodium 2693.6, Carbohydrate 29, Fiber 9.7, Sugar 7.2, Protein 41.8
More about "belgian beef stew food"
CARBONNADE à LA FLAMANDE (FLEMISH BEEF STEW) - FOOD & …
From foodandwine.com
4/5 Total Time 3 hrsServings 8
- In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.
- Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender, 2 hours.
- Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.
15 TYPICAL BELGIAN DISHES + WHERE TO EAT THIS FOOD IN BRUSSELS
From wonderfulwanderings.com
Estimated Reading Time 6 mins
- Mussels. Moules-frites, in French, Mosselen-Friet, in Flemish, or mussels with fries, is a classic Belgian dish you can find at just about any café or brasserie in Brussels.
- Fries. Fries (frites in French or frieten in Flemish) are somewhat the national dish of Belgium. You'll never hear a Belgian call them “french fries”, not even when speaking in English.
- Meatballs. Meatballs are a Belgian favorite, on both sides of the language divide, and are usually a mixture of beef and pork. In Flanders, balletjes or “balls” are often served smothered in tomato sauce, or, sometimes, Frikadellen-style; fried in butter with Belgian cherry sauce.
- Flemish Stew. If Alison had to pick one favourite Belgian dish, it would be Carbonnade à la flamande (French) or Stoofvlees (Flemish). This Flemish stew literally translates to “stew meat” and that’s a pretty accurate description.
- Grey Shrimp Croquettes. The tiny North Sea grey shrimps are ubiquitous in Belgium. If you dine at one of the many seafood restaurants in the Sainte-Catherine neighborhood in Brussels, chances are you’ll be presented with a small bowl of these crunchy crustaceans to snack on.
- Waffles. Are you ready for something sweet? I thought so! When you think “Belgium” and “sweet”, Belgian waffles are one of two things (chocolate!) that immediately come to mind.
- Eel in the green. Eel in the green is exactly what it sounds like: eel prepared in a highly green sauce which is colored that way because of the many green herbs that go into it, such as parsley, watercress, and basil.
- Rabbit with prunes. Rabbit with prunes used to be a “humble people dish” but in recent years it's been picked up by chefs around the country and presented in more refined ways.
- Sausage and mash. Granted, it's nothing special, but sausage and mashed potatoes is a classic Belgian combination that's now mainly served by grandparents or restaurants known for serving Belgian cuisine.
- Steak tartare and martino sandwich. Not everyone's a fan of steak tartare. This typical Belgian food consists of raw beef mixed with onions, mayonnaise, Tabasco, egg yolk, capers, salt and a bunch of other things.
13 AMAZING BEEF STEW RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 3 mins
DAUBE DE BOEUF WITH BELGIAN ALE RECIPE - ANDREW …
From foodandwine.com
5/5 Total Time 2 hrs 45 minsServings 6
BELGIAN FOOD: 12 TRADITIONAL DISHES TO EAT FOR A LOCAL ...
BELGIAN BEEF AND BEER STEW RECIPE | MYRECIPES
From myrecipes.com
5/5 (41)Calories 373 per servingServings 8
- Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
- Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.
- Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer's lively effervescence and surprisingly light body won't weigh down a winter meal. --Jeffery Lindenmuth
STOOFVLEES - FLEMISH BEEF STEW » TRAVEL COOK REPEAT
From travelcookrepeat.com
5/5 (1)Category RecipesCuisine FlemishTotal Time 10 hrs 10 mins
- Cut the beef into ~1-inch cubes. Mix together with all other ingredients in a bowl. Cover and refrigerate for at least 4 hours, preferably overnight.
- Remove the beef from the fridge at least 20 minutes before you start cooking to take the chill off.
- Heat 1 Tbsp oil over medium heat in a large Dutch oven. Cook the beef in batches (depending on how large your pot is) for ~3 minutes per batch until it starts to brown. Remove and reserve the beef.
POTATO LEEK WAFFLE WITH BRAISED BEEF {FOOD & WINE BELGIUM}
From recipesofdisney.com
5/5 (1)Total Time 2 hrs 15 minsCategory EntreeCalories 675 per serving
BEEF STEW WITH BELGIAN-STYLE PALE ALE - FOOD AND WINE
From foodandwine.com
4/5 Total Time 2 hrs 20 minsServings 6
- In a large enameled cast-iron casserole, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil until sizzling. Season the meat with 1 teaspoon each of salt and pepper. Add half of the meat to the casserole and cook over high heat until lightly browned on the bottom, about 2 minutes. Turn the meat and brown the other side. Transfer the meat to a large plate. Repeat with the remaining butter, olive oil and meat, reducing the heat if the meat browns too quickly.
- Add the onion to the casserole and cook over moderately high heat, stirring with a wooden spoon, until lightly browned, about 4 minutes. Sprinkle the flour over the onion and stir well. Stir in the pale ale and bay leaves, scraping up any browned bits on the bottom of the pan. Add the chicken stock and thyme and return the beef to the casserole along with any accumulated juices. Bring the stew to a boil, skimming the surface occasionally. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour and 15 minutes.
- Add the carrots, cover and simmer until tender, about 15 minutes. Add the peas and simmer for 5 minutes. Season the stew with salt and pepper, discard the bay leaves and serve.
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- Belgian Fries. Suggested Read: 32 Places To Visit In Belgium In 2022 That Make The Country Irresistible. This is somewhat the national food of Belgium. No one calls it ‘French Fries’ there, even in English.
- Moules-Frites. Image Source. Mussels of Mosselen-friet found in the North Sea are more fleshy than those in France and this traditional food in Belgium features mussels cooked either in white wine and classic vegetable broth or in traditional Belgian Beer.
- Stoemp. This creamy dish is the superior version of your regular mashed potatoes and a staple of Belgium food. The belgium traditional food is a creamy blend of mashed potatoes and other vegetables like carrots, kale, brussels sprouts, etc.
- Grey shrimp Croquettes. This sea-food is also one of the classic Belgium food specialties. It’s a crispy delicacy, usually made from scratch in most seafood restaurants.
- Speculaas. You can safely consider these to be the unofficial national cookies of the Belgium food culture. It is a thin, very crunchy and caramel filled biscuit baked with some figures on it.
- Waterzooi. Image Source. It is a stew or soup made with chicken or fish, vegetables, cream, and egg. This dish can be counted as the Belgian comfort food in your Belgium food tour.
- Belgian Waffles. Waffles are like Belgium local food. There are two varieties of waffles, the rectangular ones which aren’t as sweet as the other variety but are topped with chocolate, cream, and various grated fruits.
- Belgian Chocolates. Talking about sweets, Belgian chocolate can never be left out. Being produced since the 19th century, it is a major part of the economy and Belgian cuisine.
- Sirop de Liege. It is a jam or jelly-like sweet made from evaporated fruit juices of fruits like date, pears, apples, etc. It is sweet and sticky and mostly served on bread or baguettes or you can even pair it with cheese for lunch.
- Tomates aux Crevettes Grises. Also called Tomaat met Grijze Garnalen, this is another Belgian classic food made of brown or grey shrimps with a generous mix of mayo and stuffed in cold tomatoes.
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