Flemish stew
Stoverij served with Fries | |
| Type | Stew |
|---|---|
| Place of origin | Belgium |
| Main ingredients | Beef or pork, onions, beer, thyme, bay |
Flemish stew,[1] known in Dutch as stoofvlees (pronounced [ˈstoːfleːs] ⓘ) or stoverij and in French as carbon(n)ade flamande,[2][3] is a beef (or pork) stew popular in Belgium, the Netherlands, and French Flanders. It is made with beer and mustard and the sauce is sometimes thickened using bread; seasoning can include bay leaf, thyme, clove, and juniper berries. In East and West Flanders, dried prunes are often added while stewing.
As a staple of Belgian cuisine, recipes vary between regions and households. Variations include swapping bread for gingerbread or speculaas,[4] using extra condiments like Sirop de Liège,[5] and using different kinds of beer. Common beers for this dish include Oud Bruin (Old Brown Beer), Brune Abbey Beer and Flanders Red.[6] Just before serving, a small amount of cider or wine vinegar and either brown sugar or red currant jelly are sometimes added.[6][7]
Carbonade is often accompanied by French fries, boiled potatoes, apple sauce, or stoemp.[6][8] It is widely available in restaurants and friteries in Belgium and the Netherlands.
See also
References
- ^ "Stoofvlees (Flemish beef stew)". BBC Good Food. Retrieved 31 December 2023.
- ^ The spelling with one n is somewhat more common (55%) in French; with two ns is more common in English (60%) Google Ngrams
- ^ Principia Gastronomica – Carbonnade Flamande (accessed 22 June 2008)
- ^ (in Dutch) Libelle - Stoverij met speculaas (accessed 4 February 2023)
- ^ (in Dutch) Okoko Recepten - Luikse runderstoof (accessed 4 February 2023)
- ^ a b c Van Waerebeek, R., Everybody Eats Well in Belgium Cookbook (1996), ISBN 1-56305-411-6.
- ^ (in French) Canalblog-Recipe Carbonade Flamande (accessed 22 June 2008)
- ^ BBC Recipe Database – Carbonnade Flamande Archived 8 March 2008 at the Wayback Machine (accessed 22 June 2008)