Belgian Beef Stew

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"This is a Flemish (and Belgian) classic refined in a hobby chef kitchen. With the right meat, a good beer, the bread with mustard, syrup and a portion of patience, you will always want more of this tasty dish."
Medium 👍
180 min
0 min
0 min


½ kg
¼ l
brown beer
bay leaves
1 sprigs
1 tbsp
(apple or pears) Liège syrup
1 tbsp
dijon mustard
½ dash
½ slice
brown bread


knife, cutting board, pot, 2 cooking spoons, 2 frying pans, kitchen twine

  • Step 1/ 10

    • 1 onions
    • knife
    • cutting board

    Peel the onions and roughly chop them.

  • Step 2/ 10

    • pot
    • cooking spoon

    Heat a large stew pot and melt a knob of butter in it. Saute the onions in it over medium heat. Do not let the onions brown.

  • Step 3/ 10

    • butter
    • frying pan

    Heat a frying pan over medium to high heat and melt a knob of butter in it.

  • Step 4/ 10

    • ½ kg beef
    • salt
    • pepper
    • frying pan
    • cooking spoon

    Sear the pieces of meat in the frying pan until they have a golden brown crust. Season the meat while baking with some pepper from the mill and a pinch of salt. Note: It is best to cook a large amount of meat in several turns. When the casserole is completely full with pieces of meat, it may lose too much moisture and 'cook' instead of frying.

  • Step 5/ 10

    Put the pieces of meat in the stew with onions. Keep the casserole with the beef burnings and pour the brown beer into it. Stir all the bits left by the meat while the beer is boiling. (deglaze)

  • Step 6/ 10

    • 1 bay leaves
    • 1 sprigs thyme
    • kitchen twine

    Once the beer is boiling, pour the contents of the pan into the meat stew. (Never pour cold beer directly over the meat.) Tie a few bay leaves and a few sprigs of fresh thyme together with a piece of kitchen twine. Put it in the pot.

  • Step 7/ 10

    • ½ clove
    • 1 tbsp (apple or pears) Liège syrup

    Add the clove(s) and the (apple or pear) syrup.

  • Step 8/ 10

    • ½ slice brown bread

    Spread a large slice of brown bread generously with sharp mustard. (You can also use two small slices of bread.) Place the slice of bread in the pot, on top of the meat, mustard side down.

  • Step 9/ 10

    Let the stew simmer for one and a half to three hours on a low heat. The lid does not have to be on the pot. The cooking time depends on the quality of the meat. Stir the pot from time to time and check in between whether the meat is sufficiently cooked. Once the stew sauce has reached the desired thickness place the lid on the stew .

  • Step 10/ 10

    • ½ dash vinegar
    • mayonnaise

    Finish the stew with a small dash of natural vinegar and stir thoroughly. Service with Belgian fries, mayonnaise and optionally some lettuce if you want some greens.


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