| Prep: 20 mins | Cook: 2 hrs 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 30g | 12g | 10g |
| sugars | fibre | protein | salt |
| 4g | 2g | 35g | 1.2g |
Why I Love Belgian Kalfsstoofpotje met mosterd
Whenever I think about comfort food, the classic Belgian recipe Kalfsstoofpotje met mosterd holds a special place in my heart. Growing up in the bustling streets of New York City, I was blessed with a unique culinary landscape that brought together flavors from all around the world. From time to time, I would stumble upon hidden gems in the city that featured rich and heartwarming dishes, and one of those unforgettable finds was a Belgian bistro that served this mouthwatering stew.
A Nod to the Melting Pot
Inspired by the diverse food scene in NYC, I yearn to explore and celebrate international cuisines. This particular dish represents the coalescence of European savoriness and home-cooked charm. The velvety veal, coated in a luscious mustard sauce, bridges the gap between gourmet and comfort food, and that’s what makes cooking Kalfsstoofpotje met mosterd so rewarding. As someone who thrives both on stage and in the kitchen, I find the act of preparing such a dish almost theatrical, with each ingredient playing a crucial role in the story.
Similar Delights and Perfect Pairings
This stew brings to mind other hearty dishes such as the French Beef Bourguignon or the Hungarian Goulash. The use of red wine, bay leaves, and thyme imbues it with a European essence that many stews share, yet the prominent kick of Dijon mustard gives it a distinctive Belgian flair. For those venturing into this culinary journey, I recommend serving the stew alongside a crispy French fry or even a simple, crusty sourdough loaf to soak up the delightful sauce.
Inspired by celebrated chefs like David Lebovitz, who masterfully bridges complex flavors and simplicity in French cuisine, I’ve found joy in replicating those comforting vibes in my own kitchen. The methodical yet rewarding process of slow-cooking the veal until it’s tender, allowing the flavors to meld beautifully, offers the perfect homage to the culinary traditions I hold dear.
Next time you’re in the mood for a cozy night in, consider making this delightful veal stew. With its harmonious blend of mustard, wine, and herbs, it truly captures a sophisticated simplicity that will transport you straight to a quaint Belgian village, no passport required.
What You’ll Need
- 3 lbs veal shoulder, cut into chunks
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Dijon mustard
- 2 cups beef or veal broth
- 1 cup dry white wine
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- 2 tablespoons red wine vinegar
- 1/4 cup chopped fresh parsley
Method
Step One
Coat the veal shoulder chunks with the all-purpose flour, shaking off any excess.
Step Two
In a large Dutch oven or heavy-bottomed pot, heat the unsalted butter and vegetable oil over medium-high heat. Add the veal chunks in batches if necessary, and brown them on all sides. Remove the browned veal and set it aside.
Step Three
In the same pot, reduce the heat to medium and add the finely chopped onions. Cook until they are softened and golden, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Step Four
Return the browned veal to the pot. Stir in the Dijon mustard, making sure the veal is well-coated.
Step Five
Pour in the beef or veal broth and the dry white wine. Add the bay leaves, dried thyme, salt, black pepper, and brown sugar. Bring the mixture to a boil, then reduce the heat to low.
Step Six
Cover the pot and let it simmer for about 1.5 to 2 hours, or until the veal is tender.
Step Seven
About 10 minutes before serving, stir in the red wine vinegar. Adjust seasoning if necessary.
Step Eight
Just before serving, sprinkle the chopped fresh parsley over the stew. Serve hot.
