Mastering the Recipe for Traditional Belgian Stoofvlees with Fries
If there’s one dish that captures the heart and soul of Belgian cuisine, it’s Stoofvlees with fries, or what many locals lovingly call “Friet met Stoofvlees.” This delicious, slow-cooked beef stew is packed with rich flavors and is often served with golden Belgian fries. It’s a comforting meal that will transport you straight to the cozy cafés of Belgium. Even if you’re new to cooking, you can master the recipe following these easy steps. Let’s get started!
What is Stoofvlees?
Stoofvlees, or “carbonnade flamande,” is a traditional Belgian stew made with tender beef, onions, and beer. Yes, beer! Belgian beer plays a key role in creating the dish’s deep and rich flavor. The stew is usually slow-cooked, which allows the beef to become incredibly soft and tender while absorbing all the flavors from the broth. Stoofvlees is often served with crispy fries, making it a match made in heaven.
Ingredients You’ll Need
Before we jump into the recipe, gather these simple ingredients to get started:
For Stoofvlees:
– 2 pounds (1 kg) of beef (look for stewing beef or chuck roast)
– 2 large onions
– 2 cups (500 ml) of Belgian beer (dark beer is preferred)
– 2 tablespoons of mustard
– 2 slices of bread (preferably old or stale)
– 1-2 tablespoons of brown sugar
– 2-3 tablespoons of butter (for frying)
– 1-2 cups (250-500 ml) of beef or chicken stock
– 1 bay leaf
– 2-3 sprigs of fresh thyme (or 1 teaspoon dried thyme)
– Salt and pepper to taste
For Fries:
– 4-5 large potatoes (Russet or varieties good for frying)
– Oil (for deep frying)
– Salt to sprinkle
Step-by-Step Instructions
Let’s break the recipe down into two parts: the Stoofvlees and the fries. Together, they make an iconic Belgian meal that’s perfect for sharing.
Part 1: Making Stoofvlees
-
Prepare the Beef
Start by cutting your beef into bite-sized chunks. Try to keep them roughly the same size so they cook evenly. Season the chunks with salt and pepper. -
Brown the Meat
Heat 2-3 tablespoons of butter in a large pot over medium heat. Add the beef chunks and brown them on all sides. Don’t overcrowd the pot—cook the beef in batches if needed. Once browned, set the meat aside on a plate. -
Cook the Onions
Add the chopped onions to the same pot and sauté them until they become soft and slightly caramelized. This step adds depth to the stew’s flavor! -
Build the Base
Return the browned beef to the pot with the onions. Pour in the Belgian beer and bring to a simmer. Add the mustard, brown sugar, thyme, and bay leaf. Stir gently to combine everything. -
Add the Bread
Spread mustard on slices of bread and place them on top of the stew mixture. As the bread cooks, it will dissolve and help thicken the stew. -
Simmer Slowly
Pour in beef or chicken stock until the beef is partly submerged. Cover the pot with a lid and let the stew simmer on low heat for 2-3 hours. Stir occasionally to prevent sticking. The longer it simmers, the more tender the beef will become! -
Adjust the Flavors
Taste the stew and adjust the seasoning if needed. You can add more brown sugar for sweetness, or a pinch of salt and pepper. Once the stew is done, it should be flavorful, thick, and aromatic.
Part 2: Making Belgian Fries
-
Prepare the Potatoes
Peel the potatoes and cut them into thick slices or sticks. Belgian fries are traditionally thicker than typical fast-food fries. -
Rinse and Soak
Rinse the potato sticks under cold water to remove excess starch. After rinsing, soak them in water for 30 minutes to get extra-crispy fries. -
Dry the Potatoes
Drain the soaked potatoes and pat them dry with a kitchen towel or paper towels. Drying them thoroughly is key for crispy fries. -
Fry Twice (The Secret Technique!)
Heat oil in a deep fryer or heavy pot to 325°F (160°C). Fry the potatoes in small batches for 4-5 minutes until they are pale and soft. Remove them and let them cool for 15 minutes.
Next, increase the oil temperature to 375°F (190°C). Fry the potatoes again for 2-3 minutes until they are golden and crispy. Drain them on paper towels and sprinkle with salt.
Serving the Meal
Once your Stoofvlees is ready and your fries are golden, it’s time to plate! Serve a generous portion of the beef stew with a side of fries. Some people enjoy dipping their fries into the rich Stoofvlees gravy—don’t be afraid to try it yourself!
You can also pair this dish with a fresh salad or Belgian beer for a complete dining experience.
Tips for Success
- Use the Right Beer: A dark Belgian beer, such as Dubbel or Brune, works best for Stoofvlees. It adds a caramel-like richness to the dish.
- Cook Slow and Steady: Don’t rush the stew! Slow cooking is what makes the beef melt-in-your-mouth tender.
- Double Fry for Crispy Fries: Frying the potatoes twice is the secret to achieving crispy fries with soft insides.
Conclusion
Mastering Belgian Stoofvlees with fries is easier than you’d expect, and the results are well worth the effort. The combination of tender beef, rich gravy, and crispy fries makes this dish a beloved comfort food worldwide. Whether you’re cooking for family or simply treating yourself, this recipe is a great way to explore the flavors of Belgium right in your own kitchen.
Give it a try, and let us know how it turns out. Bon appétit—or, as the Belgians say, “Smakelijk!”
