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Belgian Beef Stew (Stoofvlees)
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Belgian Beef Stew (Stoofvlees)

A traditional Belgian dish made with tender beef, flavorful beer, and rich mustard. This hearty stew is perfect for a cold winter's night, served with crusty bread or over mashed potatoes. The slow-cooked beef falls apart easily, and the sauce is infused with the deep flavors of dark beer and spices.

Time Cook
30
Level
Intermediate
Calories
550
Allergens
Gluten, Sulfites

Ingredients

500g g
Beef stew meat
250 Calories
1 large
Onion
40 Calories
3 cloves cloves
Garlic
10 Calories
250ml ml
Dark beer
100 Calories
2 tbsp tbsp
Mustard
10 Calories
2 tbsp tbsp
Tomato paste
10 Calories
500ml ml
Beef broth
50 Calories
1 tsp tsp
Brown sugar
10 Calories
1 tsp tsp
Dried thyme
0 Calories
2 leaves
Bay leaves
0 Calories
to taste tsp
Salt and pepper
0 Calories
2 tbsp tbsp
Butter
140 Calories
chopped
Fresh parsley
0 Calories

Step-by-Step Instructions

1
Heat the butter in a large Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
2
Add the beef to the pot and cook until browned on all sides, about 5-7 minutes. Remove the browned beef from the pot and set aside.
3
Add the mustard, tomato paste, brown sugar, thyme, and bay leaves to the pot. Cook for 1-2 minutes, stirring constantly, until the mixture is fragrant and the mustard is dissolved.
4
Add the beer and beef broth to the pot, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and falls apart easily.
5
Season the stew with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley and crusty bread on the side.

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