How to make Flemish Beef & Beer Stew, Stoofvlees? Carbonnade and a Tachymeter | Sizzle & Watch Ep. 1

Belgian beer

🥗Healthier: non-alcoholic beer

💰Cheaper: lager

Non-alcoholic beer retains flavor without alcohol.

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is more common and cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and versatile.

Chop bread into pieces; use normal bread, not supermarket wrapped bread.

Chop half an onion; measure how many half onions can be chopped per hour.

Prepare beef featherblade; cut into smaller chunks as preferred.

Heat a pot and add olive oil and butter to coat the bottom.

Add chopped onion to the pot and cook until translucent, not browned.

Brown the beef in batches, adding to the pot with the onion.

Deglaze the pan with Belgian brown beer, scraping up the tasty bits stuck to the bottom.

Add mustard to the chopped bread and mix well.

Add the bread mixture to the pot.

For sweetness, add Belgian syrup or brown sugar to taste.

Season with salt and black pepper.

Cook for at least an hour, checking the consistency of the sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens