Go Back

Flemish Stew

A hearty and rich Flemish stew made with beef, lardons, and simmered vegetables, perfect for family dinners and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Belgian, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.4 kg beef stew meat (cut into 3cm cubes) Use cuts like chuck or brisket for tenderness.
  • 2 tbsp vegetable oil (olive oil works well) For browning the beef.
  • 250 g yellow onion (finely minced) Adds flavor to the stew.
  • 2 cloves garlic (finely minced) For aromatic flavor.
  • 80 g smoked lardons (diced) Adds richness to the stew.
  • 500 ml liquids (beef broth, brown beer, or red wine) Adjust according to personal preference.
Seasonings
  • salt To taste.
  • pepper To taste.
  • thyme For flavor.
  • bay leaf For aroma.

Method
 

Preparation
  1. Heat the vegetable oil in a large, thick-bottomed pot over medium-high heat.
  2. 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.
  3. In the same pot, cook the lardons over medium heat until lightly browned and crispy. Remove and set aside with the beef.
  4. Add the minced onions to the pot and sauté over medium heat for about 5 minutes until translucent.
  5. Incorporate the minced garlic and cook for about 1 minute until fragrant.
Cooking
  1. Return the browned beef and lardons to the pot and mix to coat with cooking juices.
  2. Pour in the chosen liquids and add seasonings. Stir to combine.
  3. 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.
Serving
  1. Serve hot with sides like steamed potatoes, fresh pasta, or country bread.
  2. Garnish with fresh herbs like parsley, if desired.

Notes

Store cooled stew in an airtight container for up to three days in the refrigerator. For longer storage, freeze for up to three months. Always reheat on low heat.