Belgium: Flemish Beef Stew, My Patient Recipe
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When I talk about LaBouffe, I am first and foremost talking about what I truly look for in a meal: something honest, straightforward, nourishing, without unnecessary staging. I cook the way I approach my conversations—with calm and attentiveness—because I prefer things that find their place naturally. In Belgium, there is one dish that perfectly embodies this mindset: Flemish beef stew. I see it as a recipe of patience, warmth, and depth—the kind of dish that turns an ordinary day into a grounding moment, especially when I get home after a day of web development, wanting to slow down a little, like when I linger in the garden in Mouscron or let a podcast accompany the quiet of the kitchen. For this recipe, I use about 1 kilogram of braising beef—shoulder clod or shank—3 large onions, 750 ml of Belgian dark beer, 2 tablespoons of strong mustard, 2 slices of gingerbread or, if I want something more rustic, country bread spread with mustard, 1 tablespoon of brown sugar, 2 bay leaves, a few sprigs of thyme, 2 tablespoons of wine vinegar, a little flour, butter, salt, and pepper. I start by browning the beef, cut into pieces, in a Dutch oven with butter, until it takes on a lovely colour. I remove it, then gently soften the onions, without rushing them, until they become translucent and lightly golden. I return the meat to the pot, sprinkle over a little flour, add the brown sugar, vinegar, thyme, and bay leaves, then pour in enough dark beer to cover everything. I spread the mustard over the gingerbread and place it on top, mustard-side down into the dish. Then I let it simmer over very low heat for at least 2 hours, sometimes longer, until the meat almost falls apart under a spoon. At the end of cooking, I adjust the seasoning and let it reduce further if I want a thicker sauce. I serve this stew the way one serves a dish with real substance: with fries, of course, because in Belgium it is almost self-evident, or with steamed potatoes if I want something lighter. What I love about this recipe, beyond its flavour, is the way it brings balance and pleasure together. There is nothing showy about it, yet it has character. It is exactly the kind of cooking that reflects me when I am being sincere: simple in intention, precise in its gestures, and generous enough to nourish a real conversation around the table.
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Where: Belgique