Flemish beef stew
A true classic, with a little extra.
- 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’.
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.
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.
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.
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.
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.
Remove the bay leaves and thyme before serving.
Find your own favourite, but
we advise these spice cakes for this recipe
Delicious with fresh French fries, butter lettuce and hand-whipped mayonnaise.