Flemish beef stew with fries

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

A rich Belgian beef and onion stew simmered in dark beer and served with crisp fries.

Serves: 4 people

Preparation time: 165 min

Ingredients

For the stew

• beef chuck – 2 lb
• onions – 3 large
• butter – 2 tbsp
• dark Belgian beer – 12 fl oz
• beef stock – 1 cup
• Dijon mustard – 1 tbsp
• gingerbread or pain d'épices – 2 slices
• apple cider vinegar – 1 tbsp
• brown sugar – 1 tsp
• bay leaves – 2
• thyme – 2 sprigs
• salt – to taste
• black pepper – to taste

For the fries

• floury potatoes – 2 lb
• frying oil – enough for deep-frying
• salt – to taste

Method

1. Peel the potatoes, cut them into thick fries and soak them in cold water for 30 minutes. Pat dry before frying.
2. Brown the beef in butter in batches. Remove from the pan, then soften the sliced onions in the same pan.
3. Return the beef, add beer, stock, mustard, gingerbread, vinegar, sugar, bay and thyme. Simmer gently with the lid on for 2 to 2 1/2 hours until the meat is tender and the sauce is glossy.
4. Season the stew with salt and pepper. Remove bay and thyme.
5. Fry the potatoes first at 140°C until pale and almost cooked. Let them rest, then fry again at 180°C until golden and crisp. Salt immediately.
6. Serve the stew hot with the fries on the side.