Belgium: Homemade Flemish Beef Stew
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I find that the LaBouffe section really comes into its own when I talk about a recipe with character that does not make life complicated, and Flemish beef stew, in Belgium, fits that idea rather well: simple on the surface, yet deep when you take the time. I often cook to find a more balanced rhythm after a day spent writing, thinking or sitting in front of a screen, and this dish brings me back to something calm, straightforward, almost comforting. When I come home with an idea in mind, or after spending time in the garden in Mouscron, I like to prepare a meal that smells of patience and leaves room for flavour. In my Belgian version, I use beef cheek or chuck, onions, butter, a little flour, brown sugar, mustard, gingerbread, vinegar and, above all, a good Belgian dark beer, along with thyme, bay leaves, salt and pepper. I brown the meat pieces in butter, let the onions soften until meltingly tender, then bring everything back together before adding the flour, brown sugar, mustard and beer. I place the mustard-spread gingerbread on top, barely cover it with water if necessary, then let it simmer slowly over a low heat until the sauce becomes dark, thickened and almost velvety. I serve this Flemish beef stew with fries, of course, because I am attached to that very Belgian touch that makes the dish feel truly complete, and I also like to pair it with a simple salad when I want to keep the balance a little sharper. What I appreciate about this recipe is that it does not try to impress: it simply calls for time, attention and honest cooking—the exact kind of exchange I prefer in LaBouffe.
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Where: Belgique