How To make Belgian Beef Stew
3 lb Lean stewing beef
- cut into 1 1/2-in cubes Flour for dredging 5 tb Vegetable oil
2 lg Onions
- peeled and thinly sliced 2 Garlic cloves
- peeled and minced Salt Freshly ground black pepper 12 oz Beer
2 lb Sauerkraut
- rinsed and squeezed dry 2 tb Marjoram
2 tb Dark brown sugar
1 ts Celery seed
1 Bay leaf
3/4 c Pitted green olives, sliced
1 c Cream (optional)
1/2 c Minced flat-leaf parsley
- for garnish PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil in a Dutch oven. Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don't burn. Remove the meat with a slotted spoon to a bowl, and continue until all the meat is browned, adding fresh oil as needed. If the oil has burned or more oil is needed, add the remaining 2 tablespoons of oil to the pot. When it is hot, add the onions and cook for 6-to-7 minutes more, stirring frequently until they are light brown and soft. Stir in the garlic. Add the meat, salt, pepper, beer, sauerkraut, marjoram, brown sugar, celery seed, bay leaf and olives and stir to mix well. Cover and transfer the casserole to the oven for 1 1/2 hours. Stir occasionally. After the meat is tender, remove the bay leaf, skim off any excess fat and stir in the cream, if desired. Add the parsley.
How To make Belgian Beef Stew's Videos
The Best Beef Stew I have eaten | The famous and traditional Flemish Stoofvlees
Do you want to learn how to make a delicious meat stew that melts in your mouth? Using simple ingredients, but with a lot of flavor?
Then watch this video until the end to see how to make this traditional Flemish recipe, which is very famous and successful in many snackbars and restaurants in Belgium and in the Netherlands!
I will also show you a faster cooking method, that shortens the cooking time and still preserves the flavors.
This famous meat stew is called stoofvlees
Stoofvlees is a typical Flemish dish, a term used to refer to the Flanders region, which comprises what is now northern Belgium and parts of the Netherlands and France. It is one of the most traditional recipes in this region, being easily found in most snack bars and in several restaurants in Belgium and Holland.
#stoofvlees #beefstew
How to make Flemish stew in a slow cooker /crock pot?
Slow cooked beef in Belgium dark beer
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I was reminded of this recipe when I saw the video from Pete Thomas, Beer Braised Steak Crock Pot | Slow Cooker Method (Thanks for sparking a memory)
Ingredients:
1lb (500G) Stewing, braising steak
2 onions
2 cloves garlic
2 slices wholemeal bread
Dijon Mustard or similar
2 heaped tablespoons of cranberry sauce or redcurrant jelly
330ml Belgian Dark Beer
1 tablespoon vinegar
1 teaspoon yeast extract
Bouquet Garni
Butter
vegetable oil
salt and pepper
Cook on low temperature in slow cooker/crock pot for approx 7 hours but test regularly after 5 hours
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Belgian Beef Stew
Belgian Beef Stew
BELGIAN BEEF STEW
== INGREDIENTS ==
- 1 kg of beef
- 2 slices of white bread
- 3 cloves of garlic
- 1 teaspoon of thyme
- about 2 laurel leaves
- 1 tablespoon of flour
- 2 bottles of dark beer
- large onion
- Beef stock
- Salt
- Pepper
- Olive oil
- Butter
- 2 tablespoons of jam( Sirop de Liège)
p.s - Let it cook for at least 40 minutes and more -LOW HEAT-
How to make Belgian Beef Stew Recipe - Carbonade Flamande Recipe - Stoofvlees Saus
How to make Belgian Beef Stew - Carbonade Flamande Recipe - Stoofvlees Saus
In Belgium beef stew is called stoofvlees. Make this recipe and you will soon find out that it is a winner! I used 1kg of beef and the rest you can see in the video, onions, one carrot, 4 laurel leaves, 2 or 3 cloves, butter, 2 slices of bread and dark beer, best is 2 bottles. If you made it, comment below! Question? Ask me, I am here for you!
#carbonadeflamande #belgianmeatsauce #belgianstew #carbonnadeflamade #stoofvleessaus #stoofvlees #belgianbeefstew #belgianbeefstewrecipe #carbonadeflamanderecipe #carbonnadeflamanderecipe
Trappist Beer stew / vlaamse Stoofvlees Carbonade/ Belgian Chef with a French accent/ How to
Another lockdown cooking video!
This time the favorite stew of every belgian!
Made with trappist... but you can make it with some other beers, for preference a brown beer!
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Beer Lanterne from :
Recipe:
What you need?
Beer (trappist)
Beef meat for stew (i used the shank, because the bone gives more flavor)
Onion
Flower
Bread
Mustard
(You can add carrots)
Thym
Bay leafs
Cloves
Some water (if you don’t have enough beer, but then you need to add some stock cubes) (or use stock : preferences veal stock)
Roux or maizena for thicken the sauce
Step by step:
1/ cut the meat in cubes, as well the onions. Prepare your beer and spices
2/ on a high fire heat up your butter, add your meat and seal it till brown, add your onions. Once the onions are transparent, add some flower.
3/ add the beer (and,or stock), add your spices and a covered slice or 2 of bread with mustard. (That’s to thicken the sauce)
4/ simmer on low fire for 3 hours.
5/ for preference leave it 1 night in fridge or somewhere cool. It makes the stew better in flavor
6/ heat up (if you want to use carrots, add some carrots and let it boil for 20 minutes.) Thicken the sauce with roux or maïzena
7/ serve with fries or potatoes.