Amazing Belgian Stoofvlees made in the Dutch Oven - Toby’s BBQ Corner

Belgian beer

🥗Healthier: non-alcoholic beer

💰Cheaper: lager

Non-alcoholic beer maintains flavor without alcohol content.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

Introduce the dish as a traditional Belgian beer stew.

State the need for 1.8 kg of cubed beef, medium spicy mustard, garlic, bay leaves, thyme, pimento, cloves, sugar beet syrup, clarified butter, onions, salt, pepper, beef stock, dark beer, and dark bread.

Chop the onions, noting they can be cut coarsely as they will dissolve during cooking.

Explain how to determine the number of coals for the Dutch oven based on its size, using a size 9 Dutch oven as an example.

Heat 2 tablespoons of clarified butter in the Dutch oven until melted.

Add the cubed beef to the Dutch oven and sear until browned, noting that it can be done in batches if necessary.

Add the onions to the pot after the beef is browned and cook until they have color.

Add the garlic to the pot and create space for it to sear before returning the beef to the pot.

Pour in the beer (Leffe and Salvator) and allow it to come up to temperature.

Add the bay leaves, cloves, pimento, salt, and pepper to the pot, being cautious with the salt as it can be adjusted later.

Add 2 tablespoons of sugar beet syrup to the mixture.

Pour in beef stock to ensure there is enough liquid in the pot.

Take slices of dark bread, butter them with mustard, and place them face down into the stew, allowing them to soak and dissolve.

Close the lid of the Dutch oven and let it cook for about 3 hours.

After 3 hours and 45 minutes, open the lid to check the dish, noting the delicious smell.

Mention that an additional beer was added to prevent drying out, and the total cooking time was about 4 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens