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Home Klassiek Belgisch stoverij met friet

Belgian Beef stew Winter food Weekend Comfort food Classic

Stoverij is the dish Belgian grandmothers made their name with, and for good reason. Tender beef, dark beer, onions and a splash of vinegar come together into something you'll already be craving the next day. The secret is patience and a good Dutch oven that distributes heat evenly and gives the meat the time it needs to become what it should be. Serve with a heap of homemade fries and you have a meal that keeps everyone at the table.

x_ckl_recipe_markerClassic Belgian beef stew (stoverij) with fries Belgian stoverij is stewed beef at its best: tender beef that simmers for hours in dark beer with onions and herbs. Serve with crispy fries and you have a weekend meal to savor. How do you make classic Belgian beef stew (stoverij) with fries? Main course Belgian 4 people 25 min 3 hours 25 min

Cut the beef into roughly 4 cm cubes and pat them dry with paper towels. Season with salt and pepper.
Heat a splash of sunflower oil in the Dutch oven over medium-high heat. Brown the meat in batches on all sides, about 3 minutes per side. Set the seared meat aside on a plate.
Add the butter to the same pan and cook the sliced onions over low heat until translucent, about 8 to 10 minutes. Stir regularly so they don't burn.
Return the meat to the pan. Pour in the dark beer and scrape up the browned bits from the bottom of the pan — that's where the flavor is.
Add the brown sugar, vinegar, thyme, bay leaves and mustard. Spread the mustard on the slices of brown bread and place them mustard-side down on top of the meat. That helps thicken the stew as it simmers.
Bring everything to a gentle boil, reduce the heat to low and set the lid slightly ajar. Let it simmer for 2.5 to 3 hours on low heat. Stir occasionally and check there's enough liquid in the pan.
Meanwhile, make the fries. Peel the potatoes and cut them into even sticks about 1 cm thick. Rinse them under cold water and pat them thoroughly dry.
Heat the frying fat in the fryer to 160°C. Blanch the fries in batches for 4 to 5 minutes. Remove them and drain on paper towels. This is the first fry.
Increase the frying fat to 180°C. Fry the fries again in batches for 2 to 3 minutes until golden and crispy. Sprinkle with salt immediately after frying.
Taste the stoverij and adjust seasoning with extra salt, pepper or a splash of vinegar if needed. Remove the bay leaves and thyme sprigs before serving.
Ladle the stoverij into deep plates and serve with a large portion of fries alongside. Put a jar of mayonnaise on the table and enjoy.

Belgian Beef stew Winter food Weekend Comfort food Classic 1,2 kg beef for stewing (sukadelappen or riblappen) 3 large onions, sliced into half-moons 330 ml dark Belgian beer (e.g. Leffe Bruin or Westmalle) 2 tbsp brown sugar 2 tbsp red wine vinegar 2 tsp Dijon mustard 2 slices day-old brown bread 3 bay leaves 4 sprigs fresh thyme 25 g butter 2 tbsp sunflower oil Salt and freshly ground black pepper 1.5 kg starchy potatoes (for fries) Frying fat or sunflower oil (for frying) Mayonnaise, to serve Dutch oven with lid (at least 6 liters) Deep-fat fryer or deep pan Kitchen thermometer Cutting board Sharp knife Wooden spoon Paper towels Tongs Casserole casserole Air Fryer & Deep Fryer air-fryer-deep-fryer Potato Chipper potato-chipper Knife block with blades knive-block-with-knives Cosy & Trendy Casserole Fontestic Cast Iron Amber Gold Ø 28 cm / 6.8 Liter - Enamelled Cosy & Trendy Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Traditional Red Ø 28 cm / 6.8 Liter - Enamelled Cosy & Trendy Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Green Heron Oval - 31 x 24 cm -. Enamelled Cosy & Trendy Braadpan Rice Pudding foodies-rijstepap Endive stamppot with crispy bacon foodies-andijviestamppot-met-spekjes Hete Bliksem foodies-hete-bliksem Hungarian Goulash foodies-hongaarse-gulasch

Recipe

Classic Belgian beef stew (stoverij) with fries

Belgian stoverij is stewed beef at its best: tender beef that simmers for hours in dark beer with onions and herbs. Serve with crispy fries and you have a weekend meal to savor.

Course	Main course
Kitchen	Belgian
Servings	4 people

Preparation time

Preparation time	25 min
Total	3 hours 25 min

Equipment

Dutch oven with lid (at least 6 liters)
Deep-fat fryer or deep pan
Kitchen thermometer
Cutting board
Sharp knife
Wooden spoon
Paper towels
Tongs

Ingredients

1,2 kg beef for stewing (sukadelappen or riblappen)
3 large onions, sliced into half-moons
330 ml dark Belgian beer (e.g. Leffe Bruin or Westmalle)
2 tbsp brown sugar
2 tbsp red wine vinegar
2 tsp Dijon mustard
2 slices day-old brown bread
3 bay leaves
4 sprigs fresh thyme
25 g butter
2 tbsp sunflower oil
Salt and freshly ground black pepper
1.5 kg starchy potatoes (for fries)
Frying fat or sunflower oil (for frying)
Mayonnaise, to serve

How do you make classic Belgian beef stew (stoverij) with fries?

Cut the beef into roughly 4 cm cubes and pat them dry with paper towels. Season with salt and pepper.
Heat a splash of sunflower oil in the Dutch oven over medium-high heat. Brown the meat in batches on all sides, about 3 minutes per side. Set the seared meat aside on a plate.
Add the butter to the same pan and cook the sliced onions over low heat until translucent, about 8 to 10 minutes. Stir regularly so they don't burn.
Return the meat to the pan. Pour in the dark beer and scrape up the browned bits from the bottom of the pan — that's where the flavor is.
Add the brown sugar, vinegar, thyme, bay leaves and mustard. Spread the mustard on the slices of brown bread and place them mustard-side down on top of the meat. That helps thicken the stew as it simmers.
Bring everything to a gentle boil, reduce the heat to low and set the lid slightly ajar. Let it simmer for 2.5 to 3 hours on low heat. Stir occasionally and check there's enough liquid in the pan.
Meanwhile, make the fries. Peel the potatoes and cut them into even sticks about 1 cm thick. Rinse them under cold water and pat them thoroughly dry.
Heat the frying fat in the fryer to 160°C. Blanch the fries in batches for 4 to 5 minutes. Remove them and drain on paper towels. This is the first fry.
Increase the frying fat to 180°C. Fry the fries again in batches for 2 to 3 minutes until golden and crispy. Sprinkle with salt immediately after frying.
Taste the stoverij and adjust seasoning with extra salt, pepper or a splash of vinegar if needed. Remove the bay leaves and thyme sprigs before serving.
Ladle the stoverij into deep plates and serve with a large portion of fries alongside. Put a jar of mayonnaise on the table and enjoy.

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Stoverij gets better the longer it simmers. If you have the time, feel free to let it cook for 3 hours on the lowest setting. The sauce becomes richer, the meat more tender and the bread breaks down completely, giving that characteristic thick, glossy sauce. You can easily make it a day ahead and reheat it the next day — that's when it's really at its best.

A good Dutch oven with a thick base really makes a difference here. It spreads the heat evenly so the meat doesn't burn but gently stews. Choose a pan that also works on induction and you're set for any stove. Serve this dish straight from the pan in the middle of the table — that immediately gives the right feel for a classic.