Traditional Flemish Beef Stew

Ingredients

• 250 g Beef for braising (chuck) (cut into 2‑3 cm cubes)
• 200 g Smoked pork belly (bacon) (cut into lardons, keep the fatty ends for flavor)
• 2 Yellow onions (finely sliced)
• 5 Country bread (thick slices) (slightly stale slices, spread with mustard)
• 1 c. à soupe Brown sugar
• 1 c. à soupe Dijon mustard
• 35 g Butter (about 2.5 c. à soupe)
• 1 c. à soupe Apple cider vinegar
• 500 ml Brown beer (type Guinness) (one bottle, at room temperature)
• 1 Garlic clove (cut in half)
• 1 Bay leaf
• 1 Fresh thyme sprig
• to taste Freshly ground black pepper
• to taste Salt (optional, bacon already adds salt)
• 1 c. à soupe Fresh chives (chopped, for garnish)

Instructions

1. Prepare the ingredients

   Thinly slice the onions, cut the beef into 2‑3 cm cubes, cut the bacon into lardons, halve the garlic clove, and spread mustard on the bread slices.

   Time: PT5M

2. Sauté onions and bacon

   Heat 2‑3 tablespoons of oil and the butter in the pot. Add the onions and bacon, sauté over medium heat, stirring until lightly browned.

   Time: PT5M

   Temperature: 180°C

3. Set aside the mixture

   Transfer the onion‑bacon mixture to a plate and set aside.

   Time: PT1M

4. Brown the beef

   In the same pot, add the beef cubes and brown on all sides for 5 to 10 minutes, stirring regularly.

   Time: PT10M

   Temperature: 200°C

5. Add sugar and vinegar

   Sprinkle the brown sugar over the meat, stir quickly, then deglaze with the apple cider vinegar, scraping the fond from the bottom.

   Time: PT2M

6. Add aromatics

   Add the garlic, bay leaf, thyme and a turn of black pepper. Mix briefly.

   Time: PT1M

7. Pour in the beer and mustard‑bread

   Pour the brown beer until the meat is covered. Place the mustard‑spread bread slices in the pot to thicken the sauce.

   Time: PT5M

8. Simmer gently

   Reduce heat to minimum, cover the pot and let simmer for 2 h 30 min, stirring occasionally. The meat should be very tender and the sauce slightly syrupy.

   Time: PT2H30M

   Temperature: 90-100°C

9. Adjust seasoning

   Taste the sauce, add salt or pepper if needed, remove the bay leaf and thyme sprig.

   Time: PT5M

10. Serve

    Place the stew in shallow bowls, sprinkle with chopped chives and serve with an endive salad or Belgian fries.

    Time: PT2M

Nutrition Facts

Calories

750

Protein

38 g

Carbohydrates

27 g

Fat

56 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Beef for braising (chuck): shoulder meat, silverside
• Instead of Smoked pork belly (bacon): pancetta, smoked ham
• Instead of Yellow onions: shallots
• Instead of Country bread (thick slices): rye bread, croutons
• Instead of Brown sugar: turbinado sugar, maple syrup
• Instead of Dijon mustard: whole grain mustard
• Instead of Butter: margarine
• Instead of Apple cider vinegar: white wine vinegar
• Instead of Brown beer (type Guinness): other stout or amber beer
• Instead of Garlic clove: garlic powder
• Instead of Fresh thyme sprig: dried thyme
• Instead of Fresh chives: flat parsley

Equipment Needed

• Cast iron pot (or Dutch oven)
• Cutting board
• Chef's knife
• Wooden spoon or spatula
• Measuring spoons
• Serving plate
• Ladle (optional) (optional)

Critical Steps — Do Not Skip

• Sauté onions and bacon until colored
• Brown the beef on all sides
• Pour the beer and mustard‑bread to achieve the right consistency
• Simmer gently for 2 h 30 min

Chef Tips from the Video

• Choose a good quality stout beer (e.g., Guinness) for depth of flavor.
• Use stale country bread; it breaks down better and thickens the sauce.
• Add a small spoon of tomato paste for a richer colour, if desired.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days in the fridge.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the stew the day before, let cool then refrigerate; the flavors develop further.
• Reheat gently over low heat or in the oven at 150 °C before serving.