WHY MAKE THIS RECIPE
Flemish stew, known for its heartiness and depth of flavor, is a fantastic dish that warms both the body and soul. Originating from the Flemish region in Belgium, this stew is rich, filling, and perfect for family dinners or gatherings with friends. The combination of beef, lardons, and lovingly simmered vegetables brings about a comforting taste that pairs beautifully with various sides.
Making Flemish stew is not just about eating. It’s also about the experience. The process of browning the beef, sautéing the onions, and letting everything simmer slowly fills the kitchen with delightful aromas. This stew is perfect for a rainy day or when you want to unwind after a long week. The long cooking time allows all the flavors to meld beautifully, resulting in a dish that feels special but is simple to make.
HOW TO MAKE Flemish Stew
Making Flemish stew is a straightforward process that brings out the best in simple ingredients. This dish requires minimal effort with maximum reward, making it an excellent choice for both seasoned cooks and beginners.
Ingredients:
- 1.4 kg beef stew meat (cut into 3cm cubes)
- 2 tbsp vegetable oil (olive oil also works well)
- 250 g yellow onion (finely minced)
- 2 cloves garlic (finely minced)
- 80 g smoked lardons (diced)
- 500 ml liquids (beef broth, brown beer, or red wine – adjust to your preference)
- Seasonings (salt, pepper, thyme, bay leaf)
DIRECTIONS:
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Brown the beef: Heat the vegetable oil in a large, thick-bottomed pot over medium-high heat. Add the beef cubes in batches. Make sure not to overcrowd the pot, so the beef browns evenly on all sides. Once browned, remove the meat from the pot and set it aside.
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Cook the lardons: In the same pot, cook the lardons over medium heat until they are lightly browned and crispy. Once done, remove them from the pot and set aside with the beef.
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Sauté the onions: Add the minced onions to the pot and sauté them over medium heat for about 5 minutes. You want them to become translucent and softened.
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Add the garlic: Incorporate the minced garlic into the pot. Cook for about 1 minute, allowing the flavors to become fragrant.
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Combine ingredients: Return the browned beef and lardons to the pot. Gently mix everything to coat the meat and lardons with the cooking juices.
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Add liquids and seasonings: Pour in your chosen liquids, whether beef broth, brown beer, or red wine, along with your preferred seasonings. Stir well to combine everything.
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Simmer: Cover the pot and let it simmer over low heat, keeping the temperature around 80-90°C. This should take about 2 hours and 30 minutes to 3 hours, or until the beef is perfectly tender and easily shreds with a fork. Make sure to stir occasionally throughout the cooking process.
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Serve: Once the stew is ready, serve it hot. It pairs wonderfully with steamed potatoes, fresh pasta, or country bread. Enjoy your delicious Flemish stew!
HOW TO SERVE Flemish Stew
Serving Flemish stew is an easy task, as it is a complete meal on its own. However, you can enhance the experience by considering a few side options. It is traditionally accompanied by steamed potatoes, which soak up the rich sauce. You can also serve it with fresh pasta, which complements the stew’s hearty flavors. Country bread, either for dipping or alongside the dish, is also an excellent option.
Don’t forget to have some fresh herbs, like parsley, to sprinkle on top just before serving. This adds a dash of color and freshness to your dish. A side salad made with simple ingredients can provide a refreshing contrast to the rich stew. Overall, the presentation of your meal can enhance the eating experience, so feel free to be creative with your serving style.
HOW TO STORE Flemish Stew
Storage of Flemish stew is quite simple and can help you enjoy the flavors even longer. Once the stew has cooled down, place it in an airtight container. You can store it in the refrigerator for up to three days.
If you want to keep it for an even longer time, consider freezing it. Make sure to use a freezer-safe container or a heavy-duty freezer bag. Flemish stew can be frozen for up to three months. When ready to eat, simply thaw it overnight in the fridge and reheat on the stove over low heat until warm.
TIPS TO MAKE Flemish Stew
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Choose the right cut of beef: For the best taste and texture, use cuts like chuck or brisket. These cuts become tender with slow cooking.
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Let it simmer: The longer you allow it to simmer, the more flavors will develop. Aim for at least 2 and a half hours, but feel free to let it go longer if you have the time.
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Adjust liquids to your taste: You can use a combination of broth and beer for a unique flavor, or go all in with a rich red wine for depth. Adjust according to your personal preferences.
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Don’t rush the browning: Brown the beef in batches to ensure it sears nicely. This adds to the overall flavor of the finished stew.
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Add vegetables: Consider adding root vegetables like carrots or potatoes to the stew. This not only adds nutrients but also enhances the flavor.
VARIATIONS
Flemish stew can be adapted in several ways to suit your taste or dietary preferences. Here are some variations you might enjoy:
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Vegetarian option: You can replace the beef with hearty vegetables like mushrooms, eggplant, or any other favorite vegetables. Use vegetable broth and skip the lardons if you need a fully vegetarian dish.
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Different meats: While beef is traditional, you can use other meats such as lamb or pork for a different twist. Just adjust the cooking time based on the type of meat used.
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Spicy version: If you enjoy a kick, consider adding some diced green chilies or a sprinkle of cayenne pepper to the pot while it simmers.
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Herb variations: Experiment with different herbs like rosemary or oregano instead of thyme. This can change the flavor profile and give the dish a unique twist.
FAQs
1. Can I make Flemish stew ahead of time?
Yes, Flemish stew tastes even better the next day! You can make it a day in advance and let the flavors develop. Just refrigerate it and reheat when ready to serve.
2. What can I serve with Flemish stew?
Flemish stew is perfect on its own, but you can serve it with steamed potatoes, fresh pasta, or crusty bread. A simple side salad also works well.
3. How do I reheat leftover Flemish stew?
The best way to reheat fillet stew is on the stove over low heat. Stir occasionally to ensure it heats evenly. You can also microwave it in a microwave-safe container.
With this guide, making Flemish stew will be a breeze! The comforting flavors and straightforward process will make this dish a favorite in no time. Enjoy cooking and sharing this delightful meal with family and friends!
Flemish Stew
Ingredients
Method
- Heat the vegetable oil in a large, thick-bottomed pot over medium-high heat.
- Add the beef cubes in batches to the pot, making sure not to overcrowd. Brown the beef evenly on all sides, then remove and set aside.
- In the same pot, cook the lardons over medium heat until lightly browned and crispy. Remove and set aside with the beef.
- Add the minced onions to the pot and sauté over medium heat for about 5 minutes until translucent.
- Incorporate the minced garlic and cook for about 1 minute until fragrant.
- Return the browned beef and lardons to the pot and mix to coat with cooking juices.
- Pour in the chosen liquids and add seasonings. Stir to combine.
- Cover the pot and let it simmer over low heat at 80-90°C for about 2 hours and 30 minutes to 3 hours until the beef is tender.
- Serve hot with sides like steamed potatoes, fresh pasta, or country bread.
- Garnish with fresh herbs like parsley, if desired.