The Ultimate Guide to Making Delicious Stoofvlees

Are you ready for a hearty and delicious meal that will warm you up from the inside out? Well, look no further than stoofvlees, a traditional Flemish beef stew that is easy to make and packed with flavor. In this guide, we will be sharing our recipe for the ultimate stoofvlees, complete with a list of ingredients, instructions, and some tips and tricks to make it even better.

Ingredients:

• 2 lbs. beef chuck or stew meat, cut into 2-inch pieces
• 2 tbsp. flour
• 4 tbsp. butter
• 2 tbsp. vegetable oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 2 tbsp. brown sugar
• 2 tbsp. tomato paste
• 2 tbsp. apple cider vinegar
• 2 cups beef broth
• 2 bay leaves
• 1 tsp. thyme
• 1 tsp. salt
• 1/2 tsp. black pepper

Instructions:

1. In a bowl, toss the beef with flour until coated.
2. Heat 2 tbsp. of butter and oil in a large Dutch oven over medium-high heat. Brown the beef in batches, adding more oil as necessary, and set aside.
3. Add onions and garlic to the pot, cooking until softened.
4. Add brown sugar, tomato paste, and vinegar, and stir to combine.
5. Pour in the beef broth and bring to a boil, scraping any brown bits from the bottom of the pot.
6. Return the beef to the pot, along with bay leaves, thyme, salt, and pepper. Bring to a boil again.
7. Lower the heat and cover the pot, simmering for 2-3 hours, stirring occasionally, or until the beef is tender.
8. Uncover the pot and simmer for an additional 20-30 minutes to thicken the sauce.
9. Stir in the remaining 2 tbsp. of butter for extra richness.
10. Remove and discard the bay leaves before serving.

Personal Introduction:

Stoofvlees is a beloved dish in Belgium, and for good reason. The combination of tender beef, tangy vinegar and tomato paste, and savory spices creates a complex and satisfying flavor that will have you going back for seconds. As a Belgian myself, I grew up eating stoofvlees every winter, and it remains one of my favorite comfort foods to this day.

But over the years, I’ve also learned a few tips and tricks to take this classic dish to the next level. For example, one key to making truly delicious stoofvlees is to use a high-quality beef that has been marbled with fat, such as chuck or stew meat. This will give the dish a rich and succulent flavor.

Another trick is to let the beef brown well before adding any liquid, as this will create a deeper flavor base for the stew. And of course, always be sure to simmer the stew on low for several hours to allow the flavors to meld and the beef to become wonderfully tender.

With the recipe and tips above, you’ll be well on your way to making a delicious pot of stoofvlees that will warm you up on even the chilliest days. So why not give it a try and see for yourself why this dish has been a staple of Belgian cuisine for centuries?