The Secret Ingredient to Making Perfect Stoofvlees

Ingredients:

• 2 pounds of beef chuck
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 2 onions, chopped
• 4 cloves of garlic, minced
• 2 tablespoons of flour
• 1 bottle of dark beer
• 2 cups of beef broth
• 2 bay leaves
• 1 tablespoon of Dijon mustard
• 1 tablespoon of brown sugar
• 1 tablespoon of apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Cut the beef into 1-inch cubes and season with salt and pepper.
2. In a large Dutch oven, heat the butter and olive oil over medium heat.
3. Add the onions and sauté until they are soft and translucent, around 5 minutes.
4. Add the minced garlic and sauté for an additional minute, being careful not to burn it.
5. Add the beef to the pot and sear it on all sides, around 8 minutes.
6. Sprinkle 2 tablespoons of flour over the beef and stir until the flour has been absorbed.
7. Pour in the bottle of dark beer and beef broth. Add the bay leaves, Dijon mustard, brown sugar, and apple cider vinegar. Stir until all ingredients are combined.
8. Bring the mixture to a boil, then reduce heat to a simmer and cover the pot.
9. Cook for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
10. Remove the bay leaves and serve with mashed potatoes or crusty bread.

Introduction

Stoofvlees, a Belgian-style beef stew, is the ultimate comfort food. It’s a hearty dish that warms you up from the inside out, perfect for those chilly winter nights. While it may seem like a simple recipe at first, there is a secret ingredient that makes all the difference in creating the perfect stoofvlees.

Many recipes call for using just beef broth or water as the base for the stew, but the true secret to making the perfect stoofvlees is to use a bottle of dark beer. The beer adds complexity to the dish and elevates the flavors to a new level.

I’ve experimented with many different types of beer, but have found that dark stouts or porters work the best. The deep, rich flavors of the beer perfectly complement the beef, creating a velvety sauce that coats every bite.

Another trick to making the perfect stoofvlees is to not rush the cooking process. The longer the stew cooks, the more tender and flavorful the beef becomes. Take your time and let the stew simmer for at least 2-3 hours, stirring occasionally to prevent sticking.

Finally, don’t forget to serve your stoofvlees with a side of mashed potatoes or crusty bread to sop up all the delicious gravy. This dish is a true crowd-pleaser and is perfect for serving at a cozy dinner party or a family gathering.

Try out this recipe with the secret ingredient and you’ll be sure to impress your dinner guests.