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Flemish beef stew

A true classic, with a little extra.

4 portions Print
Vlaamse stoofcarbonades met peperkoek

Ingredients

  • 2 onions
  • 1 kg beef stew (diced)
  • 3 tbsp flour
  • 50 cl dark ale
  • 500 ml water or beef stock
  • 2 sugar cubes
  • 2 tbsp white vinegar
  • 2 sprigs of thyme
  • 2 bay leaves
  • 2 slices of spice cake
  • 2 tbsp mustard
  • butter for frying
  • salt and pepper

You can find this, and many other recipes and fun facts in the book ‘150 different takes on soft gingerbread’.

Step 1

Chop up the onions and sauté with a nob of butter in a cast iron casserole. Let sweat over low heat for about 15 minutes until nicely browned.

Step 2

In the meantime, put a frying pan on the hob. Melt a nob of butter in the pan. Brown the meat. Turn it over using a spatula. Avoid poking the meat with a fork. Make sure the meat is evenly browned on all sides.

Step 3

Scoop the meat into the casserole without any of the butter. Sprinkle flour over the meat. Stir with a spatula and let fry for about a minute over gentle heat.

Step 4

Pour the ale into the casserole. If necessary, add some water or beef stock until the meat is covered. Stir through the casserole thoroughly with a wooden spoon, making sure to scrape the bottom. Bring to a boil. Add salt, pepper, sugar, vinegar, thyme and the bay leaves.

Step 5

Spread mustard on the spice cake slices and arrange on top of the meat. Cover the casserole with a lid and let simmer for about 2.5 to 3 hours. Regularly stir your stew so the soft gingerbread dissolves in the sauce and to prevent it from sticking to the bottom or sides of the casserole.

Step 6

Remove the bay leaves and thyme before serving.

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