Flemish Beef Stew

Name: Flemish Beef Stew
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 4 servings
Ingredients: 2 large onions (approx. 300 g), quartered; 2 cloves garlic; 30 g unsalted butter; 600-700 g beef stewing steak, cut into 3-4 cm cubes; 20 g plain flour; 330 ml dark Belgian beer (e.g., Leffe Brune, Chimay Rouge); 200 ml beef stock; 2 tbsp Dijon mustard; 1 tbsp brown sugar (or Belgian 'sirop de Liège'); 2 bay leaves; 3 sprigs fresh thyme (or 1 tsp dried thyme); 1 tsp salt, or to taste; ½ tsp black pepper, or to taste; 1 thick slice of bread (e.g., white or wholemeal)

Thermomix recipe: Flemish Beef Stew. Ready in 130 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

2 large onions (approx. 300 g), quartered
2 cloves garlic
30 g unsalted butter
600-700 g beef stewing steak, cut into 3-4 cm cubes
20 g plain flour
330 ml dark Belgian beer (e.g., Leffe Brune, Chimay Rouge)
200 ml beef stock
2 tbsp Dijon mustard
1 tbsp brown sugar (or Belgian 'sirop de Liège')
2 bay leaves
3 sprigs fresh thyme (or 1 tsp dried thyme)
1 tsp salt, or to taste
½ tsp black pepper, or to taste
1 thick slice of bread (e.g., white or wholemeal)

Instructions

Place quartered onions and garlic cloves in the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
Add butter to the bowl. Sauté 5 min / 120°C / Speed 1.
Add the beef cubes to the bowl. Cook 8 min / 120°C / Reverse / Speed 1 to sear the beef lightly.
Add plain flour to the bowl. Cook 2 min / 100°C / Reverse / Speed 1 to cook out the raw flour taste.
Pour in the dark Belgian beer and beef stock. Add Dijon mustard, brown sugar, bay leaves, fresh thyme sprigs, salt, and pepper. Place the thick slice of bread on top of the mixture; it will dissolve and help thicken the stew.
Secure the simmering basket on top of the lid instead of the measuring cup to allow for evaporation. Cook 90 min / 95°C / Reverse / Speed 2.
After 45 minutes of cooking, pause the Thermomix. Carefully remove the lid and scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check the consistency; if too thick, add a splash more stock or water. Replace the simmering basket and continue cooking.
Once cooking is complete, carefully remove the bay leaves and thyme sprigs from the stew. Cook for a final 2 min / 90°C / Reverse / Speed 1 to settle the stew and prevent sticking.
Taste and adjust seasoning if necessary. Serve hot with traditional Belgian fries, creamy mashed potatoes, or crusty bread.

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