In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. It was after all the Belgians, and not the French, that gave the world its ubiquitous French fries. Sometimes the recipes use pork, for others it’s beef, and some sauces are strictly beer while some may sneak some beef broth in there. From Issue 92 • Words: Clive Pursehouse; Images: Bart Albrecht. Click here for instructions on how to enable JavaScript in your browser. Just a stone’s throw from Gravensteen, the city’s medieval castle, is the Mémé Gusta restaurant at Burgstraat 19. My name is Susanne and this is my playground. Try our recipe and enjoy. Click here for instructions on how to enable JavaScript in your browser. Brown the beef or pork until the edges crisp, around 7 minutes or so. Flavor with salt and pepper. Bring to a simmer for about 10–15 minutes. Cut the onions into not too thin slices, mince the garlic cloves. Print Recipe Pin Recipe. The method is simple, fry the onions and the beef, dump in everything else, and cook in a low oven for 2 hours. Gorka Izagirre Triumphant at Rain-Soaked Grande Trittico Lombardo, Seven Things We Like (The Ardèche Version), Our Favorite Parts of Riding with the MP1 Nfinity, Five of Our Favorite Things About the Cannondale Synapse NEO 1, Chapter 4: Discovering Beaujolais—Beaujeu to Cluny. Cuisine Belgian. Most of these dishes come from a time when people had to live with less, so they made the best out of what they could grow or forage. This Flemish stew recipe makes the most of the beer which, when combined with caramelised onions, creates an unctuous gravy. Interview: Kids making money blogging | Alex & Janine, Gentse waterzooi: Belgian chunky chicken soup, Kalte Gurkensuppe: Traditional cold cucumber soup. Flemish Beef Stew: A Legendary Belgian Dish, 2 to 2.5 lbs stew meat, cut to medium sized cubes, a balsamic vinegar or apple cider vinegar. I recommend you use an Oud Bruin from Petrus or Liefmans or you could go with a Dubbel like they do at Mémé Gusta. Your email address will not be published. In addition to being one of the greatest cycling nations on earth, Belgium is famed for its chocolate, its beers and such icons as Eddy Merckx, Jacques Brel and Peter Paul Rubens. Prep Time 10 mins. For the dark beer, choose a brand not too bitter in taste. You can probably find one from Westmalle, St. Bernardus or Achel at a well-appointed beer shop. Add the onion now. Comprised of beef or pork stewed in Oud Bruin, Flemish brown ale, Stoverij is typically served over frites and with apple sauce, the ultimate in comfort food. Best European Travel Destinations for a Weekend in Fall, Old fashioned calf´s liver with onion & apple. Stoverij, or Flemish stew, will sit atop almost every short list of the region’s culinary classics. This modesty is a red line in our culture as well as in our traditional food. Great Barrier Reef tours: all you need to know + review, Where to stay in Yellowstone National Park, 2 tablespoons of Liège apple/pear syrup OR a piece of dark chocolate OR some brown sugar, 1 slice of hearty brown bread (whole grain). Through the ages, the recipe has varied, and every mother passes on her secret to her children. The bread will slowly dissolve and thicken the dish. Ingredients . Add the meat back in with the vinegar and molasses, as well as the bundle of fresh herbs and bay leaves. Wash the stew meat and remove from tendons. Hi, you need just a bit of vinegar to add some acidity. Flemish Stew; Vol Au Vent; Mussels and Fries; Belgian Chocolate Mousse; Find us on. I like to sample the local dishes. 16–20 ounces of your favorite Belgian brown ale. Turn the page for a classic take on a classic Stoverij. It is eaten all year round and has a hearty, full flavour. For this amount above, a teaspoon full of 10-15% concentrated is fine. Let it simmer until the desired thickness of the stew is reached. Save my name, email, and website in this browser for the next time I comment. Your recipe looks delicious. Ive seen Flemish Stew on menus on earlier visits, but never ordered it. https://www.simplyrecipes.com/recipes/carbonnade_beef_and_beer_stew Add the dark beer and all the spices in the tea egg. Along the cobbled streets of Ghent you’ll find cuisines from around the world; this is a city known for cutting-edge gastronomy, served up by some of Belgium’s most adventurous restaurateurs.