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Flemish stew

Number: 6 persons
Complexity: easy

Working time: 45 min

Total preparation: 4.5 hours


  • 2 kg stew meat (e.g. beef steaks, rib steaks)

  • 6 onions

  • 4 cloves of garlic

  • salt pepper

  • flower

  • cooking olive oil

  • 3 bay leaves

  • 2 tsp dried thyme

  • 5 cloves

  • ½ tsp nutmeg

  • 4 stock cubes

  • 1 liter of water

  • 2 bottles of Trappist beer of your choice (e.g. Grimbergen, La Trappe, St.Bernardus)

Other supplies


    Mis en place

    Peel and chop the onions and garlic. Cut the meat into pieces of 2 x 2 cm and place in a large plastic bag (I use a pedal bin bag).


    Preheat the oven to 140 degrees.

    Sprinkle with some salt and pepper and enough flour to coat all the meat well.

    Take a large oven pan and add the beer, water, herbs and stock cubes and bring to the boil and reduce to low.

    Heat some olive oil in a frying pan and fry the meat in parts until brown on all sides.
    Place the browned meat in the oven pan with boiling liquid.

    Then fry the onions for about 3 minutes and then add the garlic, fry for 1 minute and add it to the meat in the oven pan.

    Bring everything to the boil, put the lid on the pan and place in the oven for 3.5 hours, so that everything can simmer and cook nice and slowly.

    Remove the pan from the oven and give it a good stir and enjoy the wonderful smell.
    Look for the bay leaves and cloves and remove them from the stew.

    Delicious with (homemade) fries and (homemade yogurt) mayonnaise.


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