Ingredients
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Flemish Stew
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1 lb stew beef
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1 onion
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2 carrot
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2 celery
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1 slice French bread
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1 Tbsp dijon mustard
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2 Tbsp butter
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2 Tbsp all purpose flour
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18 fl oz brown beer
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1/2 cup beef broth
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2 Tbsp cranberry sauce
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1/2 tsp nutmeg
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2 bay leaf
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1/2 tsp dried thyme
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1/2 tsp dried rosemary
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to taste, salt and pepper
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fresh parsley
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Roast Potatoes
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1 Tbsp salt
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1/8 tsp baking soda
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3 lb russet potatoes
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1/4 cup extra-virgin olive oil
Directions
London Re-creation #5
Welcome back to my series in which I re-create dishes I ate while traveling in London, and give a brief history of the dish! Flemish stew is a hearty Belgian classic made with tender chunks of beef slow-cooked in dark beer, onions, and aromatic herbs until melt-in-your-mouth tender. Rich, slightly sweet, and deeply savory, it’s comfort food at its finest. I encountered the stew at a Belgian pub, and I actually wasn’t the one who ordered it. A friend let me try a bite of hers, and I was immediately amazed (and jealous I didn’t order it) by the tenderness and depth of flavor. I accompanied my version with crispy roast potatoes, enjoy!
Flemish stew is a traditional Belgian dish, dating back several centuries and reflecting the hearty, slow-cooked fare of northern Europe. Its Dutch name is carbonnade flamande, derived from the French “charbon,” meaning “coal,” which refers to being cooked over a fire. Today, the stew is served across Belgium, often with Belgian fries or mashed potatoes.
After WWII, increased travel and cultural exchange introduced Brits to more continental European foods, including Belgian food. The rise of gastropubs and bistros in the ’80s and ’90s made room for Belgian influences like Belgian waffles, fine beers, and of course, fries (or “chips”). Belgian cuisine is celebrated for its rich, rustic character, and its comfort dishes have earned a loyal following.
Steps
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1
Done
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Prepare all ingredients. Roughly chop the onion, carrots, and celery. No need to be neat here, this is a rustic stew. |
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2
Done
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StewSet a large pot over medium heat. Add 1 Tbsp of butter and a drizzle of olive oil, saute the veggies until soft. Remove and set aside. |
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3
Done
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Season the stew beef with salt and pepper, then dredge* in flour. Add remaining butter to the pot, and olive oil as needed. Sear over medium-high heat a few pieces at a time, do not crowd the pot or they won't brown. Turn to brown 2+ sides. |
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4
Done
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Descale the pan with a small pour of beer, then add back the vegetables, remaining beer, and beef broth. Add the jelly, nutmeg, bay leaves, thyme, and rosemary. Make sure everything is fully submerged, add more beef broth if needed. Bring to a boil. |
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5
Done
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Reduce the stew to a simmer. Spread mustard on the slice of bread (I used two because my loaf was small) and place on top of the stew. Push the bread down just slightly, it will disintegrate and thicken the stew while it cooks. |
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6
Done
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Simmer the stew, covered, for 1 1/2 hours, stirring occasionally. After the 1 1/2 hours, remove the lid and taste and adjust for seasoning. Continue simmering uncovered for 30 min until thickened, remove from heat. |
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7
Done
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PotatoesWhile the stew is doing its covered simmer, peel and chunk the potatoes. Add to a pot of salted water and bring to a boil. Preheat the oven to 450F. Boil the potatoes 10-20 min until fork tender. Drain. |
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8
Done
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Let the potatoes rest in the drained pot for about 1 min to evaporate excess moisture. Add 2 Tbsp - 1/4 cup oil to a baking sheet (depending on the size of your baking sheet) and pop it in the oven to preheat. |
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9
Done
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Add a drizzle of oil and some salt to the pot of potatoes and put the lid on. Shake the whole pot to rough up the potatoes until they look fuzzy. |
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10
Done
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Transfer the potatoes to the baking sheet and spread them into an even layer. Roast for 20 min. Remove the pan and use a spatula to flip the potatoes (this doesn't need to be perfect). Continue roasting until the potatoes are brown and crisp, shaking and turning the baking sheet as necessary. 10-20 minutes. |
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11
Done
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Transfer the potatoes to a paper towel covered cooling rack. Salt if desired and serve immediately (or when the stew is done). |
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12
Done
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When the stew is done, serve in big bowls with roasted potatoes. Optionally, let the stew sit in the fridge overnight to build flavor. Enjoy! |
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13
Done
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Original vs. Re-creationThe original stew was served with fries, but I was fascinated by the roast potatoes that came with my Sunday roast. I decided to make those as a side instead -- but even better than what I had in London. |
