Stoofvlees (Belgian Beef Stew)

An instant favorite! A homey beef stew served on top of fresh Belgian fries. The "herb bouquet” (kruiden-tuiltje) can be bought pre-made in Belgian grocery stores, or easily made by tying together the herbs listed with string or in a cheese cloth.

• 2 to 2 1/2 lbs (= 900~1125g) stew meat
• 2 large onions, cut in half then sliced in thick slices
• 16 oz (= 475 ml) dark Belgian beer (about 1 1/2 bottles)
• 2 Tbsp dark brown sugar
• 1 small clove garlic, minced
• 1 packet stew spices (kruiden-tuiltje)
• 2 laurel leaves/bay leaves
• 3–4 sprigs rosemary
• 2–3 sprigs thyme
• 1 clove (whole)
• 1–2 slices brown bread, liberally spread with mustard
• 1 splash balsamic vinegar
• Butter & olive oil (for sautéing)
• Salt & pepper to taste

Cut the meat into 1-inch-cube pieces. Season with salt & pepper. Brown meat in olive oil in a large dutch oven. Brown meat in small batches to avoid overcrowding the meat—try instead to get a crispy brown edge on each side of the piece. Let the brown crusty “crud” build up in the pan—this is where the flavor is!

When all meat is browned, pour a splash of beer into the pan to loosen up what is built up in the bottom of the pan. Then add butter, sliced onions, and garlic, cooking until onions are translucent.

Add remainder of the beer, browned beef, herb packet, and brown sugar. Heat to a simmer. Add bread slices with mustard. Leave uncovered until stew reaches desired thickness, then cover. Simmer a total of 2–3 hours, until beef is tender.

Remove packet of herbs. Add splash of balsamic vinegar and stir. 

Serve with or on top of fresh Belgian fries.