Ingredients with Measurements:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 large onions, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup dark beer (Belgian ale preferred)
- 2 tbsp brown sugar
- 2 tbsp red wine vinegar
- 2 bay leaves
- 2 sprigs fresh thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a large bowl, toss the beef cubes with flour until coated.
2. In a Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium-high heat.
3. Add the beef cubes and brown on all sides, about 5-7 minutes.
4. Remove the beef from the pot and set aside.
5. Add the sliced onions to the pot and cook until softened and lightly browned, about 5 minutes.
6. Add the minced garlic and cook for another minute.
7. Return the beef to the pot and add the beef broth, dark beer, brown sugar, red wine vinegar, bay leaves, thyme, salt, and pepper.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Simmer the stew for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
10. Remove the bay leaves and thyme sprigs before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium-high heat for browning the beef and onions, low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 15g
Protein: 42g
Sodium: 700mg
Sugar: 8g
Substitutions for ingredients:
- Beef chuck can be substituted with beef brisket or stewing beef.
- Dark beer can be substituted with beef broth or red wine.
- Red wine vinegar can be substituted with apple cider vinegar or balsamic vinegar.
Variations:
- Add sliced carrots and celery to the stew for extra vegetables.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a tablespoon of Dijon mustard to the stew for a tangy kick.
Tips and tricks:
- Browning the beef before simmering the stew adds flavor and helps to seal in the juices.
- Use a Belgian ale for an authentic flavor, but any dark beer will work.
- If the stew is too thick, add more beef broth or beer to thin it out.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
- Freeze leftover stew in a freezer-safe container for up to 3 months.
Reheating instructions:
- Reheat stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the stew in individual bowls with crusty bread on the side.
- Garnish with fresh thyme or parsley.
Garnishes:
- Fresh thyme or parsley
- Crusty bread
Pairings:
- Belgian fries
- Mashed potatoes
- Roasted vegetables
Suggested side dishes:
- Belgian endive salad
- Braised red cabbage
- Green beans with bacon
Troubleshooting advice:
- If the stew is too thin, simmer it uncovered for a few minutes to thicken the sauce.
- If the beef is tough, simmer the stew for an additional 30 minutes to an hour until tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
- Vlaamse stoofvlees is a traditional Belgian dish made with beef, onions, and beer.
- It is typically served with Belgian fries and mayonnaise.
Flavor profiles:
- Rich, savory, and slightly sweet from the brown sugar and onions.
- The beer adds a depth of flavor and bitterness to the stew.
Serving suggestions:
- Serve the stew in a large pot or Dutch oven for a rustic presentation.
- Pair with a Belgian beer for an authentic experience.
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Region: Belgian