Belgian traditional stew: Stoofvlees


‘Stoofvlees’ is a famous dish in Belgium. Any self-respecting Belgian household makes it at least once a month. So do I. Especially since my mom gave me an expensive pot roast from Le Creuset for my 25th birthday. I have to use it wisely. So why not for some old school ‘stoofvlees’ (meat stew) with (healthy oven roasted sweet potato) fries and beer. Jep, you HAVE to eat ‘Stoofvlees’ with fries and drink a beer along with it (preferably dark beer. And preferably Belgian beer ;), though I drink it with a cherry beer. Sweet tooth, remember). You can always add a little salad on the side for your daily greens. I have to admit that this recipe isn’t all that traditional. It’s the pimped Cupcakes and Beans version. A mixture of my mom’s recipe, Famous Belgian TV chef Jeroen meus, some internet tips and my own good sense and a secret ingredient. Which goes live from now on all over the internet :). I also add mushrooms. I don’t know why, but I always want veggies. Plain fries, meat and sauce doesn’t really cut it for me. So, if you want to stay traditional: leave out the mushrooms. They’re just a little C&B touch.

You’ll need (makes 2 servings, 600kcal pp)

–          Stew meat (150g pp)

–          Dark beer (I chose a Belgian classic ‘Grimbergen’)

–          1 cane sugar cube

–          A bay leaf and thyme (or a readymade bouquet garni from the supermarket)

–          1 medium yellow onion

–          1 tablespoon of coconut oil and olive oil (for the sweet potato fries)

–          2 sweet potatoes (about 200g pp)

–          Cinnamon

–          Salt and pepper

–          250g button mushrooms

–          1 slice of dark bread

–          1 tablespoon of Dijon mustard


Start by chopping your onion. Keep them a bit chunky. Heat a pot roast (my Le Creuset) on a medium heat with some coconut oil and add the onion.

Meanwhile put a pan on a high heat and add your meat together with some salt and pepper to taste. Fry until it looks golden and brown and after add them to your pot roast with the onion.

Keep your pan on the heat and add half a dark beer (Grimbergen in my case). It’s always a good idea to use a little more. Everyone likes a little extra sauce? Uhu, thought so.

When the beer boils together with leftover meat encrustation you may add it to the pot roast.

Add a cube of cane sugar and your herbs. I added a bay leaf and some thyme.

Now take 1 slice of dark bread and generously apply some Dijon mustard on top. Add it to your pot roast with the mustard facing downwards.

If you don’t want your sauce to get too thick, half a piece of bread is enough for two persons. Now add a pinch of cinnamon (hah, secret cupcakes and beans ingredient! But trust me, it’s dang good!) and let the whole thing simmer away.

Clean your mushrooms, cut them into pieces and throw them in with the rest of the ‘stoofvlees’ (meat stew). Now you can leave it to simmer for up to 3 hours. The longer, the thicker and tastier your sauce will get.

After two hours, you can start with the sweet potato fries.

Pre-heat your oven to 200/220 C° or 392/410 F°.  Peel two large sweet potatoes and cut them into fries. You can choose the thickness you want. I love my fries on the medium side.

Spread them on an oven tray on a baking sheet. Generously sprinkle some olive oil on top and a good amount of cinnamon and a pinch of salt. Now put them in the oven for about 45 minutes up to an hour. Check them regularly and stir them a bit.

Now all there is left to do is serve it with a cool beer and enjoy a good sunday night traditional Belgian dinner! 😉


Bon appetit!

xo, Kirsten


One thought on “Belgian traditional stew: Stoofvlees

  1. Pingback: Meet ‘courghetti’ | Cupcakes and Beans

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