Flemish stew, like a true belgian
After a cozy winter stroll in the forest, where every step tells a story in the silence of snowflakes, the call of a classic Belgian dish is felt: Flemish stew with fries and homemade mayonnaise. Now, bring out that gorgeous NORI Dutch oven for a delicious Belgian tradition!
- 1 large onion
- 800g beef stew meat (cut into pieces)
- 1 bottle of dark abbey beer (St. Bernardus abt 12)
- Bouquet garni with bay leaves and thyme (2 leaves and a sprig)
- 1 clove
- 1 tablespoon of Liège syrup
- 1 slice of brown bread
- 2 tablespoons of mustard
- Red wine vinegar
- Peel the onion and finely chop it.
- Melt a knob of butter in the NORI Dutch oven and sauté the onions over medium heat.
- Heat another knob of butter in a frying pan. Season the beef with pepper and salt and sear it briefly in small batches until it gets a golden brown crust.
- Add the beef to the Dutch oven with the onions.
- Pour the beer into the frying pan and stir well to deglaze all the meat juices as the beer comes to a boil.
- Once the beer is boiling, pour the mixture into the Dutch oven with the onions and the beef.
- Add the bouquet garni, the clove, and the Liège syrup to the Dutch oven.
- Spread mustard on the slice of bread and place it in the Dutch oven with the mustard side down.
- Let it simmer over low heat for 1.5 to 3 hours. Remove the lid occasionally to prevent the sauce from becoming too watery. Once the Flemish stew sauce reaches the desired thickness, you can put the lid back on. Stir occasionally and check if the meat is cooked.
Serve the Flemish stew with fresh fries and homemade mayonnaise. Enjoy this delicious Belgian classic, prepared in the NORI Dutch oven, which allows the flavors to meld perfectly. Bon appétit!