Classic Flemish Beef Stew

Thermomix recipe: Classic Flemish Beef Stew. Ready in 117 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 600 g stewing beef (e.g., chuck or brisket), cut into 2-3 cm cubes
• Salt, to taste
• Black pepper, to taste
• 20 g plain flour
• 250 g onions, quartered
• 2 garlic cloves
• 30 g vegetable oil
• 330 ml dark Belgian beer (e.g., Leffe Brune, Chimay Rouge)
• 200 g beef stock
• 1 bay leaf
• 1/2 tsp dried thyme (or 1 fresh sprig)
• 1 tbsp strong mustard (e.g., Dijon or coarse-grain)
• 1 tbsp brown sugar

Instructions

1. Cut 600 g stewing beef into 2-3 cm cubes. Season generously with salt and black pepper. Toss with 20 g plain flour until lightly coated. Set aside.
2. Place 250 g quartered onions and 2 garlic cloves into the mixing bowl. Chop 5 sec / Speed 5. Scrape down sides of the mixing bowl with spatula.
3. Add 30 g vegetable oil. Sauté 5 min / 120°C / Speed 1.
4. Add the floured beef cubes to the mixing bowl. Sauté 10 min / 120°C / Reverse / Speed 1. This step helps to brown the meat gently.
5. Add 330 ml dark Belgian beer, 200 g beef stock, 1 bay leaf, and 1/2 tsp dried thyme (or 1 fresh sprig). Insert the simmering basket on top of the mixing bowl lid instead of the measuring cup to allow for evaporation.
6. Cook 60 min / 95°C / Reverse / Speed 2.
7. Pause, carefully remove the simmering basket, and scrape down the sides and bottom of the mixing bowl with the spatula. Check the consistency and add a splash more stock if it seems too thick. Replace the simmering basket.
8. Add 1 tbsp strong mustard and 1 tbsp brown sugar.
9. Cook an additional 30 min / 95°C / Reverse / Speed 2.
10. Cook 2 min / 90°C / Reverse / Speed 1-2 to settle and prevent sticking. Remove the bay leaf before serving.
11. Serve hot with mashed potatoes, fries, or crusty bread.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.