Boeuf Flamande

Dive into the rich, comforting flavors of **Boeuf Flamande**, a classic Belgian stew that celebrates hearty, slow-cooked beef and the deep, malty essence of dark beer. Tender cubes of seared beef are simmered with caramelized onions, garlic, and an aromatic blend of bay leaves and thyme, all swimming in a luscious sauce enriched with Dijon mustard, brown sugar, and a touch of vinegar for balance. The optional addition of mustard-smeared bread slices dissolves into the stew, thickening the sauce to a silky perfection. Ideal for a cozy dinner, this dish pairs beautifully with creamy mashed potatoes, crusty bread, or buttered noodles. With its long, slow cooking time yielding irresistible depth of flavor, Boeuf Flamande is a timeless comfort food that will have your home smelling as enticing as it tastes. Perfect for entertaining or an indulgent weekend meal, this European gem is sure to impress!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 1000 grams beef chuck, cubed
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 large yellow onions, thinly sliced
• 3 units garlic cloves, minced
• 500 milliliters dark beer
• 250 milliliters beef stock
• 1 tablespoon brown sugar
• 1 tablespoon dijon mustard
• 1 teaspoon white vinegar
• 2 units bay leaves
• 3 units fresh thyme sprigs
• 2 slices bread slices (optional)

Directions

Step 1

Season the beef cubes with 2 teaspoons of salt and 1 teaspoon of black pepper.

Step 2

Lightly coat the beef with 2 tablespoons of flour, shaking off any excess.

Step 3

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Melt 3 tablespoons of unsalted butter and 2 tablespoons of olive oil together.

Step 4

In batches, sear the beef cubes until browned on all sides. Remove the beef and set it aside.

Step 5

Lower the heat to medium, add the thinly sliced yellow onions to the pot, and cook until softened and lightly caramelized, about 10 minutes.

Step 6

Add the minced garlic and cook for 1-2 more minutes until fragrant.

Step 7

Deglaze the pot with 500 milliliters of dark beer, scraping up any browned bits from the bottom.

Step 8

Return the beef to the pot and add 250 milliliters of beef stock, 1 tablespoon of brown sugar, 1 tablespoon of Dijon mustard, and 1 teaspoon of white vinegar. Stir to combine.

Step 9

Add 2 bay leaves and 3 sprigs of fresh thyme to the pot.

Step 10

Optional: Spread Dijon mustard on the optional bread slices and lay them on top of the stew. They will break down during cooking and thicken the sauce.

Step 11

Bring the mixture to a gentle simmer, cover the pot, and reduce the heat to low.

Step 12

Cook the stew on low heat for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce is rich and flavorful.

Step 13

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 14

Remove the bay leaves and thyme sprigs before serving.

Step 15

Serve the Boeuf Flamande hot, with mashed potatoes, crusty bread, or buttered noodles on the side.

Nutrition Facts

Serving size	2195.2 grams (2195.2g)

Amount per serving	% Daily Value*
Calories	3553

Total Fat 268.20g	344%
Saturated Fat 105.80g	529%
Polyunsaturated Fat 2.70g
Cholesterol 893mg	298%
Sodium 6652mg	289%
Total Carbohydrate 72.60g	26%
Dietary Fiber 6.90g	25%
Total Sugars 21.50g
Protein 202.10g	404%

Vitamin D 0IU	0%
Calcium 268mg	21%
Iron 29mg	163%
Potassium 3543mg	75%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.7%

Protein: 23.0%

Carbs: 8.3%