Our last few recipes have featured some of the Dutch cuisine we will experience on our upcoming cruise in the Netherlands.
Today we feature Flemish Stew.
Flemish Stew, known in Dutch as stoofvlees or stoverij and in French as carbon(n)ade à la flamande is a Flemish beef and onion stew popular in Belgium, made with beer and mustard spread on bread.
Belgium is a featured part of our Netherlands cruise.
A really heart meat dish which is usually served with French fries (please name me a dish is this area that isn’t served with fries!
Just one of the many dishes that is included in our modern kosher cuisine on all of our riverboats and superyachts.
- Carbonade of Beef Flamande /Flemish Stew.
- Stewing steak, cut into cubes 2 lb
- Seasoning. Salt and pepper
- Flour 6 oz
- Beer 1 pint
- Vinegar 2 tablespoons
- Beef Stock 1 pint
- Onions, skinned and chopped 1 lb
- Carrots, peeled and chopped 1 lb
- Garlic skinned and chopped 3 cloves
- Bay leaves, 5 leaves
- Bouquet garni
- ½ pound small button mushrooms
- Season the meat and fry in oil until brown.
- Remove meat from pan, stir in the flour and brown lightly.
- Gradually add the beer, stock and vinegar, stirring continuously until the mixture thickens.
- Fill a casserole with layers of meat, onion, carrot, mushroom and garlic.
- Pour sauce over and add the bouquet garni and bay leaves.
- Cover and cook in the oven for 3 – 4 hours at 150 C.
- Add more beer if required. Remove bouquet garni before serving.
- Add an extra special flavor to this dish by adding slices of “pain d’épices” (the French honey and spices gingerbread) with Dijon mustard spread on it.
- It might seems strange, but it actually gives a wonderful taste and texture to the sauce (and the meat by extension).
- If you wish to carry out this variation, place the gingerbread on the meat prior to cooking.
- one gingerbread loaf