Stoofvlees has been one of my favourite dishes ever since I discovered it in Belgium. Made it back home this Christmas and it was DE-freaking-LICIOUS!
I made it before but this time I used this recipe. The only mistake I made was that I used a mix of Chimay and Leffe Rouge (the only ones available at my local shop). I should have stuck with Chimay only.
Oh, and I added 6 Speculoos for extra flavour!
Happy holidays everyone
https://www.reddit.com/gallery/1pw06qa
Posted by Sches741
13 Comments
Pro move is to use Sint-Bernardus Abt 12.
It was also on the Christmas menu here, with Belgian fries and chicory with mayonnaise. The big advantage is that I could prepare the stewed meat a day in advance and just had to put it in the oven for half an hour. The fries and chicory were ready in no time. Everyone went home feeling full and satisfied, and no one had to spend the whole Christmas celebration in the kitchen.
where’s home?
You tried vol-au-vent yet?
I’m cycling through variants of that dish with wild boar and venison. You can replace the beer with red wine especially for the venison variant.
Pro tip use peperkoek/ontbijtbrood.
Very nice. Appelstroop is a nice addition for added flavor. If you want some vegetables included, you can stew carrots and some wild mushrooms in it as well.
Same here. Used pork cheeks instead of beef for the ultimate version of this dish.
https://preview.redd.it/fs1644hvri9g1.jpeg?width=1280&format=pjpg&auto=webp&s=400577a111db4104d9310aa1c24f7b83b276c842
I made stoofvlees last Tuesday in a hottent on a tent stove.
https://preview.redd.it/yk13y7knti9g1.jpeg?width=4000&format=pjpg&auto=webp&s=4e7ce1fba6ee6afa6664cc8328c1acb5320af3ff
pork cheeks, rodenbach classic, onion, peperkoek, mustard, salt, pepper, stoofvleeskruidenmix, 1 kruidnagel, those are the ingredients I always use
Nice, and actually good idea to have this as a holidays dish. I’m quite fed up with turkey or gourmet or similar nonsense.
Hopelijk geen ruzie, anders komt er een scheldkarbonnade.
This is on the menu for New Year’s eve, pairs incredibly well, the stoofvlees saus, with Samurai sauce. I don’t know why but for me: a match made in heaven.