Stoofvlees or Beef Stew

This morning, on my way to work I heard a conversation on the radio in which one lady said to another that it is fun to share knowledge with people that are eager to listen. I believe this is true. When I speak for a church or a youth group, it’s way more rewarding for me if the people attending are engaged.

A couple of days ago, I had the privilege to share my view on Stoofvlees, or Flemish Beef Stew, the people listening were an American Grandpa and Grandma. She was taking notes and he asked wise questions. The recipe I shared with them is this:

Ingredients:

The Big 5:
-Dark Sweet Belgian Beer (Piedboeuf is the best, cheapest and most used in Flanders)
-Raw Beef (2x2cm cubes)
-Onion rings
-Mustard
-Brown Sugar (Cassonade)

The obvious 5:
-Salt
-Pepper
-Butter
-A thickener
-Garlic

Put on the right kind of music: Something that makes you feel one of the following:

-Nostalgic
-Cool
-Tough
-Happy
-As if you are in a movie
-Momma-hen-like

Then:
Season Beef with pepper and salt.
_{^{(Not too long before)}}
Hot pan, hot butter, wait for the foam to disappear.
Add Beef in one layer, every piece must touch the pan. Don’t touch for few minutes, let brown.
Turn around like steaks. Don’t touch for few minutes, let brown.
Repeat if needed with more beef, never crowd your pan.
Take Beef out into bowl.
Throw 80% of your onions and crushed garlic in, add butter to taste. 😉
Onions brown? Re-add Beef and now add the Beer until all Beef is under.
Stir once. Be sure to scrape the bottom of the pan.
Turn fire down to low, stir gently every 15 minutes.
After 1,5 hrs check Beef for tenderness. If tender, add remaining Onions and Mustard.
Use thickener of choice.
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Sauce needs to be like gravy.
_{^{(Put wooden spoon in and out, make line with finger on it, sauce is perfect if no more drip)}}
Add Brown Sugar to taste.

Serve with Fries, Potato Croquettes or Mashed Potatoes.

Pray.

Eat.