Hi guys! It’s great to be back home in my apartment in Sydney. 6 months in the bush has taken a toll on me. I’ve lost around 10 pounds, being very careful (and good) not to succumb to eating too much junk food out there. But now I’m back, and the first thing I want to do is to create something great by using ingredients and utensils I wasn’t able to take advantage of. You’ll be surprised how difficult it is to switch to an electric stove after using natural gas, as well as using stainless steel after using cast iron. Yes, definitely glad to be back!
Stoverij/Stoofvlees/Carbonade à la Flamande: There are many ways of calling this traditional Belgian Flemish stew. You need to use a Belgian brown or red ale for this dish because it imparts a sweet-sour flavor to the beef as it marinades. It goes well with french fries (as most Belgian dishes do) but I’ve paired this with some brown rice, as it is healthier.
Ingredients: 1.5kg beef steak, cubed
400ml brown ale (I used Leffe Brun)
3 cloves garlic, minced
4 bay leaves
4 tbsp flour
4 tbsp olive oil
250g chorizo, diced (I used chorizo de Pamplona)
2 carrots, diced
2 onions, diced
1 leek diced,
4 tbsp tomato puree
350ml beef stock
1. Marinate the beef overnight in the ale, garlic, and bay leaves. Drain the beef and toss in the flour.
2. In a large pot, brown the beef in olive oil and set aside. Brown the chorizo and set aside as well. Preheat the oven to 160 degrees Celsius.
3. Add in the carrots, onion and leek and soften.
4. Add in the tomato puree, mix well.
5. Return the beef and chorizo, stir in the rest of the marinade. Mix well.
6. Add in the beef stock and bring to a boil. Season with cracked pepper.
7. Wrap with aluminum foil and put into the oven for 2 hours.