Flemish Stew

Immerse yourself in the rich, comforting flavors of *Flemish Stew*—a classic Belgian dish that showcases tender chunks of beef chuck slow-simmered to perfection in a velvety sauce infused with caramelized onions, savory beef stock, and the deep, malty sweetness of brown ale. Enhanced with aromatic bay leaves, fresh thyme, Dijon mustard, and a touch of brown sugar, this hearty stew achieves a perfect balance of bold and nuanced flavors. Ideal for cozy gatherings, this one-pot marvel takes just 20 minutes of prep time followed by a leisurely simmer for ultimate tenderness. Serve it with crusty bread or crisp Belgian fries for an authentic experience, and garnish with fresh parsley for a burst of color. Perfect for slow-cooking enthusiasts and lovers of comfort food, Flemish Stew is a timeless culinary treasure that will have everyone coming back for seconds.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 1000 grams Beef chuck
• 30 grams Unsalted butter
• 15 milliliters Olive oil
• 3 large Yellow onions
• 3 Garlic cloves
• 2 tablespoons All-purpose flour
• 500 milliliters Brown ale (Belgian beer preferred)
• 250 milliliters Beef stock
• 2 Bay leaves
• 3 Fresh thyme sprigs
• 1 tablespoon Dijon mustard
• 1 tablespoon Brown sugar
• 1 teaspoon Red wine vinegar
• 0 to taste Salt
• 0 to taste Black pepper
• 0 for serving Crusty bread or Belgian fries
• 0 for garnish (optional) Fresh parsley

Directions

Step 1

Trim excess fat from the beef chuck and cut it into bite-sized chunks (about 2 inches). Lightly season with salt and black pepper.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the olive oil and half of the butter over medium-high heat. Sear the beef in batches until browned on all sides. Remove the browned beef and set it aside on a plate.

Step 3

Slice the onions thinly and mince the garlic cloves. Reduce the heat to medium and add the remaining butter to the same pot. Add the sliced onions with a pinch of salt, stirring occasionally, and caramelize them for about 20 minutes until golden and soft. Add the minced garlic and cook for another 2 minutes.

Step 4

Sprinkle the caramelized onions with the flour, stirring continuously for 1-2 minutes to create a roux. Gradually pour in the beer while scraping the bottom of the pot to deglaze, followed by the beef stock.

Step 5

Return the beef to the pot along with any juices from the plate. Add the bay leaves, thyme sprigs, Dijon mustard, and brown sugar. Stir well to combine.

Step 6

Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 2-2.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened. If the liquid reduces too much, add a splash of water or stock.

Step 7

Stir in the red wine vinegar, adjust the seasoning with more salt and black pepper, and remove the thyme sprigs and bay leaves before serving.

Step 8

Serve the Flemish Stew hot with crusty bread or traditional Belgian fries. Garnish with chopped parsley if desired.

Nutrition Facts

Serving size	2430.4 grams (2430.4g)

Amount per serving	% Daily Value*
Calories	3354

Total Fat 180.80g	232%
Saturated Fat 74.80g	374%
Polyunsaturated Fat 9.20g
Cholesterol 986mg	329%
Sodium 7832mg	341%
Total Carbohydrate 124.40g	45%
Dietary Fiber 12.40g	44%
Total Sugars 31.70g
Protein 280.40g	561%

Vitamin D 40IU	200%
Calcium 425mg	33%
Iron 40mg	224%
Potassium 4679mg	100%

*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: 50.1%

Protein: 34.5%

Carbs: 15.3%