Stoofvlees with Stamppot
Yield: 2–3
Active: 45 min
Total: 3 hours
Heat: 0/5
Significance of the Dish
One of the dishes that I crave the most on a cold winter evening is stoofvlees. This rich stew has its heritage tied to Flemish roots and holds a special place in my life because it was the first dish I was allowed to prepare when I was a young apprentice working in the Netherlands.
The stew is similar to a traditional French beef bourguignon but replaces some key ingredients like wine for beer. Since this is a Flemish dish by origin, it’s mostly made with a nice Belgian or sometimes even Dutch beer, and there are a large variety of good options to choose from. The flavors from the beer have a fantastic effect on the beef as well as on the sauce. Depending on the beer, the stew often has a rich, salty, bittersweet complex that warms the stomach.
The type of beer that you choose will have a prominent effect on the flavor and final look, so you can play around with this dish to make it your own by experimenting with a variety of beers. I also find it pairs nicely with a classic Dutch side dish known as stamppot, a version of mashed potatoes mixed with sautéed onions and kale, although you would more often see it served with Flemish frites if you were ordering it in Belgium or the Netherlands.
Ingredient Guidance
- Beef: It is important to use a stewing cut. I normally use chuck, shoulder, or cheek.
- Beer: Must be a dark ale. I recommend Chimay Blue, La Trappe, Grimbergen, Affligem, or any Dubbels or Tripels.
- Mustard: Dijon, German, or Dutch style mustards can be used for this dish.
- Stock: Just like any good stew or sauce, the quality of the dish will be enhanced if the stock is homemade.
Ingredients
For the Stoofvlees
- 800g beef chuck or stewing cut
- 100g bacon or lardons
- 50g flour
- 50g butter
- 1 tbsp apple cider vinegar
- 500ml beer
- 500ml veal or beef stock
- 2 tbsp tomato paste
- 2 medium yellow onions
- 1 large carrot
- 2 cloves of garlic
- 2 bay leaves
- 3 cloves
- ¼ tsp ground nutmeg
- 2 tbsp mustard
- 1 tbsp brown sugar
- Salt and pepper to taste
For the Stamppot
- 4-5 large potatoes (500g)
- 1 bunch (50g) kale
- 1 medium yellow onion
- 50g butter
- 200ml cream
- Salt to taste
Mise en Place
- Start by peeling, cubing, and boiling the potatoes in salted water until cooked through.
- Cut the beef into 5cm cubes and season with salt and pepper.
- Remove the central stem of the kale. Shred the kale thinly and massage it in cold water to remove the bitter flavor.
- Finely dice the onions for the stoofvlees and stamppot, as well as the carrot.
- Mince the garlic.
Methods & Procedures
For the Stoofvlees
Render Bacon — Start by heating a Dutch oven to a medium-low heat. Once the pot is hot, fry off the bacon until a slight coloration starts. We do not want it completely crispy as it will make the dish too salty.
Brown Beef — Once the bacon is cooked, remove it from the pan and brown the beef in the remaining fat. Let the beef get some nice coloration before removing it and degreasing the pot (get rid of the excess bacon fat).
Sweat Vegetables — In the same pot, sweat the onion and the carrots along with the dry spices. Once the moisture of the vegetables has released the golden color at the bottom of the pan, add in the garlic. Continue cooking until the garlic becomes fragrant, then add in the butter.
Make the Roux — Let the butter melt completely before adding in the flour. Cook out the flour until it begins to crust and release from the bottom of the pan. Add in tomato paste and mix through, then the mustard and the sugar.
Add Liquids — Once everything has been mixed in, use a whisk to mix in the cold beer. Since you are making a roux, it is important that the beer is cold when you pour it into the pot to stop it from clumping. Whisk in the stock.
Simmer — Return the beef and bacon to the pot, cover with a lid, and simmer at a low heat for 2 hours or until the meat is fork-tender.
For the Stamppot
Sweat Onions — Start by heating a pot on medium and melting the butter. Sweat the onions in the butter and then add in the kale.
Combine — Continue cooking until the kale gets tender and then mix in the cooked potatoes.
Mash — Pour in the cream. Make sure to season with salt and use the whisk to mash everything together.
Combine to Finish - combine your finished Stoofvlees and Stamppot.
Pairing
The right weather and beer. This is a heavy dish so it’s not the best on a hot summer’s day. I recommend serving the same beer you used in the stew.
Variations
Pork: Beef is definitely the most common version, but it is also traditionally made with pork, so feel free to try both!
Storage and Reheating
Keeps for 3 days in the fridge; it needs to be reheated gently on the stove top. Can be frozen up to 3 months.
Co-founder of Snout & Seek. Born and raised in Sri Lanka, Arnold's passion for food stems from both his Dutch and Sri Lankan roots. A graduate of Le Cordon Bleu Ottawa, Arnold's career in the culinary industry has brought him from the Netherlands to Canada, where he now teaches at a cooking school.
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