Stoofvlees
Belgium has some of the best beers in the world and that is, I would say, common knowledge. So it is only logical, they have dishes including beer. Stoofvlees a Flemish beef stew with chips is one of them. It reminded me of the French Beef Bourguignon yet instead of wine it's braised in dark beer. I love the rich flavour and with crunchy chips and a Belgian beer, it's a hearty feelgood dish.
| 1000 g |
Beef for stew
|
| 800 g |
Onions
|
|
2
|
Garlic cloves
|
| 1 |
Red chilli
|
| 3-4 |
Twigs of thyme
|
|
2
|
Bay leafs |
| 1 | Clove |
| 3 | Black peppercorns |
| 2 tsp | Cane sugar or brown sugar |
| 2 | Slices of stale bread |
| 1 Tbsp | Mustard |
| 750 ml | Dark Belgian beer |
| 1000 g | Large potatoes, cooking floury |
| Salt and Pepper for seasoning | |
| 3000 ml | Oil for frying |
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Cut the onion into slices and chop the garlic and chilly. Also, cut the meat into bite-size cubes.
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In a large, heavy pan with a lid, heat some oil and add the onions, garlic, and chilli until the onions start to soften.
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Add the meat cubes and stirfry them until they are nicely browned all around.
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Pour in the beer and add the cane sugar, clove, bay leaves, thyme twigs, and peppercorns and give it a good stir. Cover the saucepan with the lid and let the stew simmer over low to medium heat for one and a half hours.
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Spread the bread slices with mustard and also add them to the stew. The bread will help to thicken the gravy. Continue to cook for another 30 minutes.
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While the stew is simmering on the stove, peel the potatoes and cut lengthwise into chips at least 1 cm thick and rinse in cold water. Dab dry with kitchen paper.
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Heat the frying oil in the fryer at 130 ° C. If you use a pan, I recommend a cooking thermometer.
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Carefully put half of the chips in the hot oil and fry for 10 minutes until well done but not browned. Then remove and drain on a kitchen paper and set aside. Repeat the process with the remaining chips.
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Once the stew is almost done, heat the fryer to 180 ° C. Fry the chips for another 4–5 minutes until golden brown and crispy. Drain the chips on a kitchen paper.
Serve | Pile some chips onto the plate and spoon the stew with gravy over the crunchy chips and serve immediately. Needless to say, a nice cool Belgian beer is the best drink to accomplish the stew.
