Stoofvlees
Beef stew.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Stoofvlees, also known as Carbonade Flamande in French, is a dish with roots stretching back to medieval times. Beef stews have been a staple in European cuisine for centuries, utilizing cheaper cuts of meat that become tender through slow cooking. The specific addition of beer, a Belgian staple, and other local ingredients defines its unique character.
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Stoofvlees is a quintessential comfort food in Belgium, deeply intertwined with its culinary heritage. It's a dish often enjoyed during colder months and served in both homes and traditional pubs (estaminets). It represents Belgian hospitality and conviviality.
Family Tradition
Stoofvlees recipes are often passed down through generations, with each family having their own unique variations and secret ingredients.
Estaminets
Traditional Belgian pubs, known as estaminets, are a common place to enjoy Stoofvlees alongside a glass of Belgian beer. It's a symbol of enjoying simple pleasures and socializing.
Frites Pairing
Stoofvlees is almost always served with Belgian frites (French fries), making it a hearty and satisfying meal. The fries are perfect for soaking up the rich gravy.
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Stoofvlees is characterized by a rich, deep, and slightly sweet-sour flavor profile. The beef is incredibly tender, infused with the malty notes of Belgian beer and the subtle sweetness of onions and brown sugar or mustard.
The primary flavor components are the savory beef, the bitterness and sweetness of the Belgian beer (often a Dubbel or Brown Ale), the sweetness of caramelized onions, and the tangy complexity introduced by brown sugar, mustard, or vinegar. Aromatics like bay leaves, thyme, and sometimes juniper berries add depth. Some variations also include gingerbread for thickening and added sweetness.
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Beef Cut
Use cheaper, tougher cuts of beef like chuck roast or shoulder, which have more connective tissue that breaks down during slow cooking, resulting in a more tender and flavorful stew.
Browning the Beef
Don't overcrowd the pot when browning the beef. Brown the meat in batches to ensure proper searing, which develops deep, rich flavors.
Beer Selection
Choose a Belgian beer that you enjoy drinking, as its flavor will be prominent in the stew. A Dubbel or Brown Ale is typically recommended for its malty and slightly sweet notes.
Low and Slow
Cook the stew low and slow, either on the stovetop, in the oven, or in a slow cooker. This allows the flavors to meld and the meat to become incredibly tender. The longer, the better!
Resting Time
Like many stews, stoofvlees tastes even better the next day. Allowing it to rest overnight allows the flavors to meld and deepen.
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