| Prep: 15 mins | Cook: 2 hrs 30 mins – 3 hrs | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 480 | 28g | 12g | 18g |
| sugars | fibre | protein | salt |
| 6g | 2g | 35g | 1.2g |
Why I Love Belgian Gentse Stoverij
One bite of Gentse Stoverij, and your taste buds will be transported straight to the cobblestone streets of Ghent. This classic Belgian dish, also known as Flemish beef stew, holds a special place in my heart. As someone who hails from a culinary-rich background, I’ve always been drawn to recipes that meld tradition with depth of flavor. The rich, hearty nature of Gentse Stoverij is reminiscent of my own roots. Each spoonful is a warm embrace, echoing the comfort foods of my Creole-infused French heritage.
Cooking with Belgian Ale
One of the standout ingredients in Gentse Stoverij is the Belgian ale or dark beer. This isn’t just any beer; it provides a deep, malty richness that makes the broth unforgettable. Belgian beers are renowned for their quality and unique flavors, a tradition that dates back centuries. The choice of beer can significantly influence the end result, enhancing the beef with complex, caramel-like notes. I’ve experimented with several Belgian ales, each bringing its own nuance to the dish. It’s a bit of an homage to the art of brewing, something the Belgians do exceptionally well.
Pairing and Similar Dishes
Gentse Stoverij is a versatile dish that pairs wonderfully with a range of sides. Traditional accompaniments include crispy Belgian fries, which offer a delightful contrast to the tender beef, or a simple scoop of buttery mashed potatoes. For a touch of freshness, consider serving it with a side of braised red cabbage or a crisp Belgian endive salad. This stew also shares some similarities with French Boeuf Bourguignon – both are classic beef stews, but the use of beer in Stoverij gives it a uniquely Belgian twist.
This recipe is akin to a culinary journey. It evokes memories of cozy, rustic kitchens filled with the aroma of simmering comfort food. While I lavish in the elegance of French cuisine and the robust flavors of Creole dishes, Gentse Stoverij offers a beautiful balance of both worlds. It’s hearty yet refined, simple yet sophisticated.
Inspired by chefs like Geert Van Der Bruggen, who masterfully celebrates the essence of Belgian cuisine, I appreciate how this dish brings people together. Whether you’re cooking for a family dinner or introducing friends to something new, Gentse Stoverij is a crowd-pleaser. Its universal appeal lies in its ability to comfort and satisfy, making it a staple in my kitchen and a beloved recipe I cherish.
What You’ll Need
- 3 lbs of beef stew meat, cut into chunks
- 3 large onions, thinly sliced
- 2 tablespoons of unsalted butter
- 2 tablespoons of vegetable oil
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 3 cups of Belgian ale or dark beer
- 2 cups of beef broth
- 1/4 cup of apple cider vinegar
- 3 tablespoons of brown sugar
- 2 tablespoons of Dijon mustard
- 4 cloves of garlic, minced
- 3 bay leaves
- 1 tablespoon of fresh thyme, chopped
- 6 slices of gingerbread or 3 slices of regular bread smeared with mustard
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Method
Step One
In a large pot or Dutch oven, heat the unsalted butter and vegetable oil over medium-high heat. Add the beef stew meat to the pot, seasoning it with salt and black pepper. Brown the meat on all sides, working in batches if necessary to avoid overcrowding the pot. Remove the meat and set it aside.
Step Two
In the same pot, add the thinly sliced onions. Cook them over medium heat, stirring frequently, until the onions are soft and caramelized, about 15 minutes.
Step Three
Add the minced garlic to the caramelized onions and cook for another 2 minutes until fragrant.
Step Four
Return the browned beef to the pot with the onions and garlic. Pour in the Belgian ale or dark beer and the beef broth. Stir in the apple cider vinegar, brown sugar, and Dijon mustard.
Step Five
Add the bay leaves and chopped fresh thyme to the pot. Stir well to combine all the ingredients.
Step Six
Place the slices of gingerbread on top of the stew, or if using regular bread, smear them with mustard before placing on top. These will dissolve into the liquid and help thicken the stew.
Step Seven
Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 2 to 3 hours, stirring occasionally, until the beef is tender and the flavors are well combined. Adjust seasoning with additional salt and pepper if needed.
Step Eight
Remove the bay leaves before serving. Serve the Gentse Stoverij hot with a side of fries, mashed potatoes, or crusty bread.
