Jut Old Belgian Dish

Transport your taste buds to the heart of Belgium with this hearty and flavorful "Jut Old Belgian Dish," a traditional beef stew that’s rich, comforting, and deeply satisfying. Made with tender chunks of beef, caramelized onions, and the robust flavors of Belgian brown ale, this classic recipe—also known as Stoofvlees—simmers low and slow, allowing the aromatic blend of Dijon mustard, thyme, bay leaves, and a touch of brown sugar to create a velvety, savory sauce. Perfect for cozy evenings, this slow-cooked masterpiece is best served with crispy fries, creamy mashed potatoes, or warm crusty bread to soak up every last drop. With simple ingredients and an authentic cooking method, this dish is a must-try for those craving the true essence of Belgian comfort food.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 1 kg beef stewing meat (chuck or brisket)
• 3 large yellow onions
• 50 g butter
• 2 tablespoons olive oil
• 500 ml Belgian brown ale (or any dark beer)
• 250 ml beef stock
• 2 tablespoons plain flour
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 tablespoon white or cider vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 thick slice of bread
• 0 fresh parsley (optional, for garnish)

Directions

Step 1

Cut the beef into bite-sized chunks, trimming off any excess fat.

Step 2

Peel and finely slice the onions.

Step 3

In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium heat.

Step 4

Brown the beef in batches, ensuring each piece is seared on all sides. Remove the beef and set it aside.

Step 5

In the same pot, add the onions and cook until soft and caramelized, about 10 minutes.

Step 6

Sprinkle the flour over the onions and stir well to coat. Cook the flour for 1-2 minutes to remove its raw taste.

Step 7

Pour in the Belgian brown ale, stirring to deglaze the pot and scrape up any bits stuck to the bottom.

Step 8

Add the beef stock, brown sugar, Dijon mustard, vinegar, bay leaves, thyme, salt, and pepper. Stir to combine.

Step 9

Spread the tablespoon of mustard over the slice of bread, then place it mustard-side down on top of the stew.

Step 10

Return the browned beef to the pot, ensuring it is submerged in the liquid.

Step 11

Bring the stew to a gentle simmer, then cover and reduce the heat to low. Cook for 2-2.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.

Step 12

Taste and adjust seasoning with additional salt, pepper, or sugar as needed.

Step 13

Remove the bay leaves and thyme sprigs before serving.

Step 14

Serve the Stoofvlees hot, with a side of fries, mashed potatoes, or crusty bread. Garnish with fresh parsley, if desired.

Nutrition Facts

Serving size	2379.7 grams (2379.7g)

Amount per serving	% Daily Value*
Calories	3811

Total Fat 274.30g	352%
Saturated Fat 107.80g	539%
Polyunsaturated Fat 3.90g
Cholesterol 918mg	306%
Sodium 4813mg	209%
Total Carbohydrate 108.00g	39%
Dietary Fiber 9.70g	35%
Total Sugars 31.10g
Protein 205.60g	411%

Vitamin D 8IU	40%
Calcium 329mg	25%
Iron 26mg	146%
Potassium 3759mg	80%

*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: 66.3%

Protein: 22.1%

Carbs: 11.6%