Stoofvlees

Making Stoofvlees

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1. Season the beef with the salt and pepper and toss it in the flour.

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2. Heat 2 tbsp of the oil in a heavy pan and brown the beef in three batches, 4 minutes a batch. Lift out.

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3. Add the remaining oil and the onions and cook 12 minutes, until deeply golden.

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4. Return the beef with the ale, stock, sugar, vinegar, bay and thyme.

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5. Bring to a simmer, scraping the base.

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6. Spread the bread thickly with the mustard and lay the slices mustard-side down on top of the stew.

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7. Cover and cook on the lowest heat for 2 hours 30 minutes.

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8. Stir once at the halfway point, breaking the bread up into the sauce.

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9. Uncover for the last 20 minutes to thicken.

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10. Fish out the bay and thyme, taste for salt and vinegar, and serve.

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Small Things That Help

• Abbey ale, not lager and not stout.
• The mustard bread is the thickener.
• Balance it at the end with more vinegar if it is too sweet.

What to Serve with Stoofvlees

• Frites
• Buttered noodles
• The same beer

Sides from the same cuisine on this site: Stoemp.

Storing & Reheating Stoofvlees

Better the next day. Keeps 4 days refrigerated, freezes 3 months.

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.