Stoofvleessaus (Flemish Beef Stew)

May 10, 2025

Stoofvleessaus (Flemish Beef Stew) - kvalifood.com

Stoofvlees (also called carbonnade flamande) is a Flemish beef stew braised in Belgian beer with onions, brown sugar, and mustard-slathered bread for thickening. The bread dissolves completely during cooking, leaving a rich, slightly tangy sauce. The dish is intentionally simple - beef, onions, and beer - and the flavor comes from long, slow braising. Serve over frites with mayonnaise on the side.

Ingredients

Serves 6

1.1 kg beef chuck, cut into 3-4 cm cubes
3 medium onions (~300 g), thinly sliced
500 ml dark Belgian beer (abbey dubbel or brown ale)
250 ml beef stock
2 tbsp butter
1 tbsp neutral oil
2 tbsp dark brown sugar
2 tbsp vinegar (apple cider or white wine)
2 slices sturdy bread
2 tbsp coarse mustard, spread on bread
2 bay leaves
3-4 sprigs fresh thyme (or 1 tsp dried thyme)
salt, to taste
black pepper, to taste

Optional

100 g smoked bacon (or lardons), chopped
1 clove garlic, minced
1 tbsp flour (if not using bread thickening)

Directions

Season the beef cubes generously with salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat. Brown the beef in batches, getting good color on all sides - about 3-4 minutes per batch. Do not crowd the pot. Set the browned meat aside.
If using bacon, add it to the pot now and cook until the fat renders, about 3-4 minutes.
Lower the heat to medium. Add the butter and onions. Cook for 15-20 minutes, stirring occasionally, until the onions are soft and starting to caramelize. Add the garlic if using and cook 1 minute more.
Pour in a splash of beer and scrape up all the browned bits from the bottom of the pot.
Return the beef to the pot. Add the remaining beer, stock, brown sugar, and vinegar. Stir to combine. Tuck in the bay leaves and thyme.
Spread mustard on one side of each bread slice. Place them on top of the stew, mustard-side down. The bread will dissolve during cooking and thicken the sauce.
Bring to a gentle simmer. Cover and cook on low heat for 2.5-3 hours, until the beef is fork-tender and the sauce has thickened. Stir once or twice during cooking - the bread will break apart and disappear into the sauce.
Remove the bay leaves and thyme sprigs. Taste and adjust the seasoning with salt, pepper, and a splash more vinegar if needed.
Serve over frites with mayonnaise on the side.

Notes

Use a dark Belgian beer - abbey dubbel, brown ale, or similar. Avoid very hoppy or very sweet beers.
The mustard-bread technique is the traditional Flemish way to thicken this stew. If you prefer, skip the bread and toss the beef in 2 tbsp flour before browning instead.
This dish improves significantly when made ahead, cooled, refrigerated overnight, and reheated.
Oven method: after step 7, cover and transfer to a 140-150 C (285-300 F) oven for 3 hours.
Slow cooker: after deglazing, transfer everything to a slow cooker. Cook on low for 6-8 hours.
Keep it simple. Traditional stoofvlees is about beef, onions, and beer - resist the urge to add many vegetables or spices.