Stoofvlees (Dutch Beef and Beer Stew)
On a grey and dull Sunday, especially one where one couldn’t linger in bed and had to rise early, a hearty pot of Dutch comfort is a most welcome lunch! This slowly simmered Stoofvlees has tender and juciy beef chunks, slowly braised in beer, the gravy thickened with gingerbread. It’s absolutely indulgent and delectable. Even more so when served, as per tradition, with hot chips! Happy Sunday!
Ingredients (serves 4):
1 tablespoon unsalted butter
1 tablespoon olive oil
2 onions
2 fluffy sprigs fresh thyme
2 bay leaves
2 large whole cloves
1 tablespoon olive oil
1 kilo/pounds of stewing beef (like a nice chuck square-cut)
1 garlic clove, minced
1 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
500 millilitres/2 cups amber ale (like La Trappe Bockbier)
500 millilitres/2 cups Beef Broth, warmed
60 grams soft gingerbread
Dijon Mustard
1/4 cup demerara sugar
In a large Dutch oven, melt butter with olive oil over medium-high heat.
Peel and thinly slice onions.
When the butter is just foaming, add onions, thyme sprigs, bay leaves and cloves to the Dutch oven. Fry, stirring often until onions start browning, about 6 minutes.
Transfer onions and herbs to a plate, and set aside.
Return Dutch oven on the stove, and add olive oil.
Cut beef into large chunks, and add to the Dutch oven. Brown, about 2 minutes on each side. Once the beef is well-browned, returned reserved onions and herbs to the Dutch oven, along with minced garlic. Cook, a couple of minutes. Season with coarse sea salt and black pepper. Cook, 1 minute more.
Stir in Bockbier, and warm Beef Broth, scraping the bottom of the pot with your wooden spoon, to loosen brown bits. Bring to the boil.
Meanwhile, cut gingerbread into slices, and spread Dijon Mustard generously on top. Place them, Mustard-side down onto the stew. Cover with the lid, reduce heat to medium-low, and simmer gently, 1 hour.
Then, remove the lid, and stir in demerara sugar. Simmer, uncovered, 15 minutes more.
Serve Stoofvlees hot, with a side of Hot Chips, a Simple Potato Mash, or Cheddar Parsnip Mash, and a good Dutch or Belgian beer.
