I’ve already posted a Belgian dish and thought it was high time to give you the recipe for another one which is eaten in the whole of Belgium: stoverij (beef stew).
It takes a long time to cook and is best made the day beforehand. But it is definitely worth the wait. This mix of onions, beef, beer and herbs usually goes with another Belgian favourite: frietjes (chips, fries).
The Ghent variety adds liver and kidneys to the beef. Not everyone’s cup of tea (obviously, it IS meat J) but I prefer it this way.
‘Nough said, into action now.
Stoverij (beef stew)
- 750 g beef for stew, chopped (a little larger than bite size as it shrinks whilst cooking)
- 200 g liver, cleaned and chopped (a little larger than bite size)
- 300 g kidneys, cleaned and chopped (a little larger than bite size)
- 2 large onions
- 66 cl donker abdijbier or trappist (dark beer)
- 50 cl kriek (cherry flavoured beer)
- 1 slice white bread
- 2 el Tierenteyn mustard (= from Ghent, Dijon mustard will do too)
- A few sprigs of thyme
- 2 bay leaves
- pepper and salt
- Melt some butter acast-iron saucepan and add the onion.
- Stir until soften.
- Melt some butter in a frying pan.
- Season the meat with salt and pepper.
- Bake the meat until brown on both sides.
- Add the bakes meat to the onions.
- Add the flour to the last batch of meat and bake a bit longer (this will help to thicken the sauce).
- Deglaze the pan with the beer and add everything to the onions and meat.
- If needed add water until the meat is just covered.
- Bring to a simmer.
- Add bay leaves, thyme.
- Spread the mustard on the bread and put it on top of the rest.
- Let simmer for about 2 hours (on a low heat).
- Stir well (the bread will have dissolved).
- If you don’t like liver and/or kidneys, you can replace them with beef.
- Let the stew cool off a bit before serving, it makes the meat juicier.
- Tastes better the day after making it: reheat on a low heat.
- Perfect with chips.