FLEMISH STEW 

What is Flemish stew made of? Flemish stew, known in Dutch as stoofvlees or stoveri and in French as carbon(n)ade à la flamande is a Flemish beef (or pork) and onion stew popular in Belgium, the Netherlands and French Flanders, made with beer and mustard spread on bread, seasoning can include bay leaf, thyme, clove and juniper berries.

Where did Flemish stew originate? It's very popular in Belgium, the Netherlands and parts of France. The "Carbonnade" is a French word for thick stew of beef and onions along with herbs cooked in beer. This is believed to have originated in French Flanders, in the north east part of France, just sout of Belgium.

Servings: For 4 people

Preparation time:utes 30 min

Cooking time: 2hours 15 minutes

Ingredients:

1kg of beef (for fondue)

4 carrots

2 onions

50 grams of butter

75 cl of standard beer Chimay

50 grams flour

3 slices of gingerbread

2 tbsp. tablespoons ground house spices (white pepper, thyme, bay leaf, mustard, coriander and 4 spices)

Strong mustard

Preperations:

1. Peel the onions and carrots and cut them into rings.Fry the onions in a pan with the butter until they become translucent.
2. Flour the pieces of meat, sprinkle them with spices and place them in the pan with the carrots.
3. Color strongly until the mixture browns, pour the beer and place everything in a casserole dish. Simmer over low heat for at least 2 hours until the meat is tender.
4. Add the pieces of gingerbread and mustard toast on both sides and let them melt completely. Serve piping hot with steamed potatoes or penne pasta or white rice.