Old fashioned homemade Flemish beef stew
Craving something hearty, rich, and comforting?
It doesn’t look pretty, but it tastes good.
Take a trip over to see our friends in Belgium and try out this traditional national dish. I learned this recipe some years ago now and it’s absolutely delicious. The ingredients are simple and the results are marvellous.
Let’s make this for 4 people. Or 1 person over and over.
OK, so it’s a good job this thing is simple, because I’m not a perfectionist. First of all, this recipe is going to suit someone pretty relaxed and not in need of strict measurements. Second, make it to taste! It’s more fun that way.
A light snow of flour on the beef.
Start by browning the meats.
Lightly snow the flour over the beef. (No need to go too crazy unless you like a thick soup.) Then throw them cubes in the pot with a few dashes of oil—bonus points for a nice flavored one like sesame—and let them get just a wee bit brown. Maybe not coconut oil. That’d be a strange taste.
I don’t even remember watching this.
How do you make beef soft and tender?
Don’t over-do it. I’m the worst at monitoring the pot, but this part is crucial. You can go off and have a massive glass of wine or get distracted by Nicholas Cage once you’ve gotten past this part. Brown the outside to seal it, then let it slow stew—that’s how I tenderize stew beef. Just make sure there’s plenty of liquid.
It’s right it’s right.
Done, now what next?
Basically throw everything else in there. No, really it’s that simple. Start by pouring your stock (let’s say a pint), add the beer, bay leaves, thyme and give ‘er a stir. OK, so with the thyme, you can also use fresh but it always ends up going to waste when I buy it. Tip: floss after. Those little dry ones get all up in your teeth.
Up to you, but I like to soak the mushrooms and onions in the stew over time. You can always crisp ‘em a bit in the first part. I have my rough measurements down, but if you don’t wanna risk without tasting, let this guy simmer away for 15–25 mins.
It’s very nearly ready, folks.
Final stage for the winners.
The fun bit! Adding the rest to taste. Wham in a couple chunky spoons of the jelly, for sweetness. Next, add your healthy dash of vinegar to cut that a bit. A little warmth will come from the dijon. Finally, salt and sugar to taste. Is it a little thick? Add water. Is it a little thin? Sieve some more flour—gently! Don’t go mad. It’ll come good, there is no wrong. A true winner would have already gotten the potatoes boiling—skin on for your health—and greens ready to fry or boil.
Oh ma gah, now u ready to eat. YES.
Steam for that real life look.
What ingredients can I use for Flemish beef stew?
1 lb beef steak cut into cubes
2–3 large portobello mushrooms
1 large white onion
1 tablespoon or so of flour
1 pint or so of beef stock
1 x 12oz bottle of ale or dark beer
1/2 teaspoon dried thyme
1 bay leaf
1 healthy dash red wine vinegar
2 healthy tablespoons of redcurrant jelly
1-2 healthy tablespoons of dijon mustard
Little sprinkling of brown sugar
Pinch of salt
Bit of garlic if ya like
*Bold means you super mega need to have this in the cupboard for always.
Don’t miss these essentials.
Don’t forget the sides
Bunch o’ mashed potato
Fried greens of any kind. Broccoli, cabbage, up to you.
Top tip: Clean your hob.