There’s nothing quite like the aroma of a classic Belgian beef stew simmering slowly in the oven or crockpot. As the rich, savory scent fills your home, anticipation builds for the tender, beer-braised meat that will effortlessly melt in your mouth. This traditional Stoofvlees, with its perfect balance of sweet and tangy notes, creates an unforgettable flavor combination, especially when paired with its customary companion: salty, golden Flemish fries.

This recipe for Belgian beef stew with fries isn’t just a meal; it’s an experience. It’s a taste of Belgian culinary heritage that has been passed down through generations. My own family couldn’t get enough – the pan was scraped clean! This authentic recipe is truly a household favorite and comes with my full seal of approval.

Stoofvlees or Carbonnade Flamande: A Tale of Two Names, One Delicious Stew

Belgium is a country of vibrant cultural and linguistic diversity, divided into two main regions: the Dutch-speaking Flemish region and the French-speaking Walloon region. This culinary masterpiece perfectly illustrates this duality, proudly bearing two names for essentially the same cherished dish.

In the Flemish part of Belgium, where Dutch is spoken, this hearty beef stew is known as Stoofvlees, which literally translates to “stew meat.” Across the linguistic border in Wallonia, it’s called Carbonnade Flamande, meaning “Flemish stew.” Despite the different names, both refer to the same beloved, slow-cooked beef stew, celebrated for its tender meat and rich, beer-infused sauce.

Whether you call it Stoofvlees or Carbonnade Flamande, one thing remains universally true: this Belgian beef stew is an undisputed national treasure. You’ll find it proudly served in elegant restaurants, bustling brasseries, and, most famously, in the ubiquitous ‘frietkoten’ (snack bars) across the entire country. It’s a testament to its widespread appeal and deeply ingrained place in Belgian culinary tradition, a true comfort food that unites the nation with its irresistible flavors.

Essential Ingredients for Authentic Belgian Beef Stew

Crafting the perfect Stoofvlees relies on a few simple yet powerful ingredients that come together to create a deeply flavorful and satisfying dish. Here’s a breakdown of the key components:

• Onions: Don’t underestimate the power of two large onions in this stew. When finely sliced and properly caramelized, they form the sweet and savory foundation of the sauce, imparting a depth of flavor that is absolutely essential.
• Chuck Roast: This cut of beef is ideal for slow cooking. Its excellent balance of lean meat and connective tissue, which breaks down during long stewing, results in incredibly tender, fall-apart beef. For optimal texture and even cooking, slice the chuck roast into uniform 1 x 1 inch (2 x 2 cm) cubes.
• Dark Beer: The star ingredient! For an authentic Belgian beef stew, a traditional Belgian Abbey Ale or Dubbel is highly recommended. These beers offer complex malty notes, a hint of sweetness, and a robust body that is crucial for the stew’s distinctive flavor. If genuine Belgian Ales are unavailable, a good quality Belgian-style Ale, or even alternatives like Newcastle Brown Ale or Anchor Steam, can be suitable substitutes, but always aim for a dark, rich beer.
• Bay Leaves, Thyme, Mustard, and Cloves: These aromatic spices and herbs are meticulously selected to enhance the stew’s profile. Bay leaves and thyme provide an earthy, herbaceous backbone, while the touch of mustard adds a subtle tang and helps to emulsify the sauce. A single clove offers a warm, intriguing note, rounding out the complex flavors.
• Apple Butter: This traditional Belgian ingredient is key to the stew’s characteristic sweet and sour balance. It provides a natural sweetness and a fruity depth that complements the beer beautifully. If apple butter is hard to find, a good quality red currant jelly can be used as a flavorful alternative, offering a similar sweet-tart profile.
• Bread: A unique but vital element! Slices of bread, spread with mustard, are placed on top of the stew. As the stew simmers, the bread disintegrates, soaking up all the rich liquids and flavors. This not only thickens the sauce naturally but also infuses it with an extra layer of savory mustard goodness.
• Vinegar: A splash of vinegar serves a dual purpose. Its acidity helps to tenderize the beef further, ensuring a silky texture. More importantly, it provides a crucial sour counterpoint to the sweetness of the apple butter and the richness of the beer, preventing the sauce from becoming overly sweet and creating a perfectly balanced flavor profile.

🔪 Crafting Your Perfect Belgian Beef Stew: Step-by-Step Guide

Step 1: Start with the Preparations. Begin by meticulously slicing your onions finely to ensure they melt into the stew, contributing maximum flavor. Next, cut your chuck roast into uniform 1 x 1 inch (2 x 2 cm) cubes. This even sizing promotes consistent cooking and tender results. Finally, prepare your bread by spreading a generous layer of mustard on one side of each slice. If you plan to cook this dish in the oven, preheat it to 285 degrees Fahrenheit (140 degrees Celsius).

Step 2: Sear and Deglaze for Maximum Flavor. To unlock the deepest flavors, we’ll sear some ingredients. In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the finely sliced onions and sauté for about 3 minutes until they begin to soften and turn translucent, but not brown. Remove them from the pan with a slotted spoon and set aside.

Increase the heat slightly and add the beef cubes to the same pan. Sear them in batches if necessary to avoid overcrowding, browning them deeply on all sides. This crucial step, known as the Maillard reaction, develops rich, complex flavors. Once browned, remove the meat with a slotted spoon and set it aside with the onions.

Pour the dark beer into the hot pan, immediately scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond) from the bottom. This deglazing process captures every ounce of flavor, which will become the base of your rich stewing liquid. Turn off the heat.

Step 3: Assemble and Slow Cook (Crockpot or Oven). Now, it’s time to bring all the elements together for their long, slow cooking journey. Layer the caramelized onions at the bottom of your crockpot or casserole dish, then add the seared beef cubes. Pour the flavorful beer liquid from the pan over the meat and onions. Stir in the apple butter, vinegar, sprigs of fresh thyme, and the whole clove. Finish by placing the mustard-smeared slices of bread on top of the meat, mustard side down.

For oven preparation, cover the casserole dish tightly with a lid or aluminum foil and bake in the preheated oven for 3 hours. After this time, remove the lid, stir the stew gently, and continue baking for another hour uncovered. This allows the sauce to thicken beautifully. When preparing in a slow cooker, set it to low heat and let it stew for 6 to 8 hours, until the beef is incredibly tender.

Expert Tips for the Best Stoofvlees

Achieving the perfect Belgian beef stew is all about understanding the nuances of its preparation. Here are some expert tips to ensure your Stoofvlees is truly exceptional:

• Maximize Flavor with Searing: Do not skip the crucial step of frying the onions and browning the meat in a pan. The caramelization of the onions and the deep crust on the beef create layers of flavor that cannot be achieved by simply adding them to the pot raw. Deglazing the pan with beer afterwards is vital to capture all these delicious “fond” bits, which will form the foundation of your rich sauce.
• Choose the Right Beer: The beer is a signature ingredient. For the most authentic taste, always opt for a Belgian Abbey Ale or a Belgian-style Ale. These beers offer a depth of flavor that complements the beef beautifully. If these are unavailable, choose a good quality dark beer, but be aware that the flavor profile might differ slightly from the traditional Belgian beef stew.
• Balance Sweetness and Acidity: Apple butter provides the unique sweetness of this stew. If you don’t have apple butter, red currant jelly makes an excellent substitute, offering a similar fruity, sweet-tart profile. The addition of vinegar is not just for tenderizing the meat; it also provides a critical sour note that perfectly balances the sweetness of the apple butter and the richness of the beer, preventing the stew from becoming cloyingly sweet.
• Butter for Richness: While you can substitute butter with oil for frying, butter contributes to a richer, creamier texture and a more luxurious mouthfeel for the sauce. Its nutty flavor also adds an extra layer of complexity.
• The Magic of Mustard Bread: The slices of bread, generously spread with mustard and placed on top of the stew, are more than just a garnish. As the stew simmers, the bread dissolves into the liquid, effectively thickening the sauce and absorbing all the wonderful flavors. The mustard adds a subtle, piquant kick that elevates the entire dish.

Storage & Freezing Tips:

• Leftovers: Any leftover Belgian beef stew can be stored in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or in the microwave.
• Freezing: This stew freezes beautifully! Allow it to cool completely, then transfer it to an airtight, freezer-safe container. It can be frozen for up to two months. Thaw overnight in the refrigerator before reheating.

📖 Recipe

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Belgian beef stew {stoofvlees, carbonnade Flamande}

Andréa

This authentic Belgian beef stew, known as Stoofvlees or Carbonnade Flamande, uses just a few simple ingredients to create an explosion of flavor. The beef, slow-cooked in rich dark beer, becomes incredibly tender and melts in your mouth. Traditionally served with crispy Flemish fries, this stew is a beloved classic found in every Belgian snack bar and home.

5 of 25 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Stew 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dinner

Cuisine European Cuisine

Servings 4 persons

Calories 562 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 750 gram chuck roast
• ▢ 2 tablespoons mustard
• ▢ 50 grams butter
• ▢ 2 onions
• ▢ 500 ml dark beer
• ▢ 1 tablespoon white vinegar
• ▢ 2 bay leaves
• ▢ 2 sprigs fresh thyme
• ▢ 2 tablespoons apple butter
• ▢ 1 clove
• ▢ 2 slices bread

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Instructions

Preparation

• ▢
  Slice the onion finely.
• ▢
  Cut the chuck roast into cubes 1 x 1 inch (2 x 2 cm).
• ▢
  Smear the slices of bread with the mustard (one side)
• ▢
  When preparing in the oven: Preheat the oven to 285 degrees Fahrenheit (140 degrees Celsius).
• ▢
  Put a frying pan on low heat and melt the butter.
• ▢
  Bake the onions for 3 minutes. Take them out of the pan with a slotted spoon
• ▢
  Put an ovenproof Dutch oven on the stove over low heat and melt the butter.
• ▢
  Add the chopped onion to the pan juices and cook until translucent, about 3 minutes.
• ▢
  Fry the meat on all sides brown and remove it with a slotted spoon.
• ▢
  Pour the beer into the pan and use a wooden spatula to scrape all the burnt-offs from the pan.

Preparation in the oven

• ▢
  Put the onions in the casserole and top with the meat.
• ▢
  Mix the beer with apple butter and vinegar and pour that over the meat.
• ▢
  Add sprigs of thyme, clove, and bay leaves.
• ▢
  Top with the slices of bread (mustard side down).
• ▢
  Put the lid on the dish (or cover with aluminum foil) and put it in the oven.
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  Allow the meat to stew for three hours.
• ▢
  Remove the cover and stir well.
• ▢
  Leave the lid of the pan (so the sauce thickens) and put it back into the oven for an hour. Check in between it it ain’t thicken to much. Otherwise put the lid back on the pan.

Slowcooker recipe

• ▢
  Add the onions to the slow cooker and top with the meat.
• ▢
  Pour the beer and vinegar with the meat. Add the apple butter, thyme, and clove. Mix everything well.
• ▢
  Put the bay leaves on top.
• ▢
  Top with the slices of bread (mustard side down).
• ▢
  Put the lid on the crockpot and turn on low heat and let it stew for 6 to 8 hours.
• ▢
  Mix everything and serve.

Serving

• ▢
  In meanwhile deep fry the fries according to the instructions (or use an air fryer).
• ▢
  Serve the stew with French fries and a delicious salad.

Notes

• To get the most flavor fry the onions and meat in a pan. Then add some beer to soak all the flavors that are left behind. Put all of that in the dish.
• Use Belgian Ale or Belgian style Ale if you can buy it. Substitute with a dark beer if you can’t.
• You can use red currant jelly instead of apple butter.
• The vinegar is used to tender the meat and give just a tiny bit of sour flavor to the sauce.
• You can substitute the butter with oil, but the butter will give a more creamy texture.
• The stew is topped with slices of bread. They will soak all the flavors and then fall apart. This will thicken the sauce.

Nutrition

Calories: 562kcalCarbohydrates: 21gProtein: 39gFat: 33gSaturated Fat: 16gTrans Fat: 2gCholesterol: 156mgSodium: 408mgFiber: 2gSugar: 6gVitamin A: 372IUVitamin C: 5mgIron: 5mg

Keyword a slow cooker recipe with beef

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