Stoofvlees

Stoofvlees is very closely related to the dish known as carbonnade flamande, but modern preparations often rely heavily on the addition of mustard. The core ingredients remain beef chuck, onions, and a rich Belgian brown ale.

To get the authentic sweet and sour profile, you should use a dark Belgian brown ale, such as a Westmalle Dubbel or a sweet Rodenbach. These beers provide the deep caramel notes necessary to balance the savory meat.

In Belgium, Stoofvlees is almost always served alongside a generous portion of Belgian fries. The thick, sweet-and-sour beer gravy is often poured directly over the fries, creating a dish known locally as friet met stoofvlees.

The braising liquid is traditionally infused with a simple bouquet of thyme and bay leaves. The flavor is meant to be primarily driven by the beef, onions, and beer, rather than an overwhelming amount of spices.