Belgian here. Just want to say that this is probably the only video on TH-cam that does the original recipe. Really happy to see this! Slight remark is I would brown the beef more initially to enhance the flavor and, for me at least, I find it easier to manage by putting it into the oven for 3 hours than on a simmer but I guess that's a personal choice.
Thank you for this nice comment! en klopt wat je zegt i.v.m het bruinen van het vlees. Mijn dutch oven was namelijk te klein en had het vlees beter in 2 keer gebakken 😊 op het vlak van de oven heb je dan ook weer gelijk maar ik heb het bewust gedaan op het vuur omdat ik ervan uitga dat er mss mensen zijn in de wereld die geen oven hebben. Ben wel blij dat onze Belgische stoofvlees het goed doet in de rest van de wereld 😊 nogmaals bedankt voor de leuke commentaar!
Well that's nice to hear that you as an Irish have already eaten Flemish stew and also liked it. Usually the meat I use is Belgian or Irish😊 Glad to welcome you to the channel by the way!
Im from Belgium and its exactly how you shoulf prepare it. Its absolutly delicious, sweet and tender beef with that authentic beer taste. Nice work on the video and you should try another flemish recipe please. Its called "Paling in het groen" what translate to "Eel in green"... thank you for the video and keep up the good work.
Am new to your channel and it was this amazing Belgian beef stew that brought me. I needed to learn how to make it for my kids because we missed a lot since we move to England from Belgium.
Hello, that's nice to hear. On my channel you will find a few Belgian dishes and there are many more to come. Do you have a special Belgian dish in mind to make?
I used a St.Bernardus Abt 12 but you can do this perfectly with another dark Belgian beer such as Leffe (dark). I don't know which Belgian beers you can find from where you are. You can actually use any dark beer.
Good ingredients used, some technical execution improvements to make (holding knife incorrectly, overcrowding the pan) but apparently a great result, this looks like a really tasty and authentic carbonnade. Well done.
Thanks again for the kind words!So you are a Belgian or just lived in Brussels?In the future there will be more classic Belgium recipes on my channel.😉Don't miss them !!
Make sure the meat and the oignons are nicely colored. This will give you the extra flavour to the sauce and the meat in the end. You van also use pig cheek. Very tender, use the same recipe but simmer for 1,5 hours. Another possibility is to use ginger bread instead of regular bread. But take it easy on the apple and pear syrup than. And finaly, instead of using dark trappist, you can also try using Rodenbach. Different flavours but certainly not less fragrant.
Thanks for the feedback. In my playlist at stew recipes you will see that I have one with pork cheeks and gingerbread. He is indeed good with Rodenbach, but I prefer Sint Bernardus Abt 12 😊
@@TheFoodChef1 St Bernardus abt 12 is indead one of the best to make this dish. But nevertheless, your stew still looks very appetising. Good job 👍☺️ Good job
I always use mustard from my city of Ghent. Tierenteyn mustard. But you can also use Dijon mustard. The mustard actually gives the sauce its flavor, but the acid also softens the meat.
The meat needs to be tender and unfortunately I don't have a larger pan to cook my meat in. Normally I do it in 2 times but for the video this would be a bit ridiculous. And you can do this as you say with the mustard and pieces of bread, but this is the way we Belgians do it and it seems quite easier to me, so you don't have to make the bread into chunks.😊
I just finished cooking this recipe, and must say it is amazing! Some comments to others that might want to try it out: I had only 1 dark beer and one intense triple, also I had no dark bread and replaced it with gingerbread. Also no sirop de liege, so added some apple liquor😅. AMoreover, the family was hungry so had to rush the process a bit. All in all, even with so many compromises, this was one of the best stews I've ever had! I am saying this because even if you don't have all the ingredients, still give it a try, you will be amazed. Thank you @The Good Chef for this awesome recipe! p.s. Don't add more than 1 clove :)
It's great to read that you tried to make it even if you didn't have all the ingredients! Also happy to read that this is one of your best stews you've ever had, but next time make sure you have all the ingredients and the time and it will be even better 😉😁 thank you for your honest and nice comment. this is really motivating and makes my day !😊😊😊
@@lungahlalukana8395 That's a good question!! The purpose of the bread is that it helps to bind the sauce, and the acid of the mustard gives flavor and makes the meat softer ☺
Beer is usually chosen because of it's flavor which makes it more coarse. The alcohol almost completely disappears after cooking that long. However if you really do not want to add beer, you could add a beef or veal stock. This will be equally good and won't downgrade the flavor. Beer just adds a bit of tang and bitterness.
‼You can now enable the subtitle in your language☺thank you all for watching!!! much love!!!!
El
Belgian here. Just want to say that this is probably the only video on TH-cam that does the original recipe. Really happy to see this! Slight remark is I would brown the beef more initially to enhance the flavor and, for me at least, I find it easier to manage by putting it into the oven for 3 hours than on a simmer but I guess that's a personal choice.
Thank you for this nice comment! en klopt wat je zegt i.v.m het bruinen van het vlees. Mijn dutch oven was namelijk te klein en had het vlees beter in 2 keer gebakken 😊 op het vlak van de oven heb je dan ook weer gelijk maar ik heb het bewust gedaan op het vuur omdat ik ervan uitga dat er mss mensen zijn in de wereld die geen oven hebben. Ben wel blij dat onze Belgische stoofvlees het goed doet in de rest van de wereld 😊 nogmaals bedankt voor de leuke commentaar!
I had Flemish stew just once in Mons. It was really lovely and please remember I am from the home of grass fed beef in Ireland.
Well that's nice to hear that you as an Irish have already eaten Flemish stew and also liked it. Usually the meat I use is Belgian or Irish😊 Glad to welcome you to the channel by the way!
Im from Belgium and its exactly how you shoulf prepare it. Its absolutly delicious, sweet and tender beef with that authentic beer taste. Nice work on the video and you should try another flemish recipe please. Its called "Paling in het groen" what translate to "Eel in green"... thank you for the video and keep up the good work.
Thank you for the kind words. I will definitely make "paling in het groen" someday!!😊
Thanks for posting the video. The single clove and pear syrup addition was not something I was expecting. Interesting ... :-)
Am new to your channel and it was this amazing Belgian beef stew that brought me. I needed to learn how to make it for my kids because we missed a lot since we move to England from Belgium.
Hello, that's nice to hear. On my channel you will find a few Belgian dishes and there are many more to come. Do you have a special Belgian dish in mind to make?
Looks delicious and so tempting , loved the way you have prepared it very well beautifully presented nice healthy sharing
Thank you so much for the kind words!! 😊
Heerlijke typisch Belgische stoofvlees!!!
😋😋
awwww that's good, so yummy
thank you!! it is really yummy 😋😋let me know when you tried it 😉
@@TheFoodChef1 I went to talk you about your channel
Looks yummy 👌👌😋😋❤️
Thank you😊
Look so delish
Thank you😊
What brand of beer should I buy for this recipe? Looks delicious
I used a St.Bernardus Abt 12 but you can do this perfectly with another dark Belgian beer such as Leffe (dark). I don't know which Belgian beers you can find from where you are. You can actually use any dark beer.
@@TheFoodChef1 I found the bottle. Cannot wait to try your recipe!!
Nice to hear. Let me know how it was 😉
Good ingredients used, some technical execution improvements to make (holding knife incorrectly, overcrowding the pan) but apparently a great result, this looks like a really tasty and authentic carbonnade. Well done.
Thank you for the feedback 😉
@@TheFoodChef1 thank you for the recipe, I'd forgotten how to make it properly since moving away from Brussels. It tasted just like the real thing
Thanks again for the kind words!So you are a Belgian or just lived in Brussels?In the future there will be more classic Belgium recipes on my channel.😉Don't miss them !!
@@TheFoodChef1 I lived in Brussels for a few years, but I'm from the UK
Ok and you loved the Belgian food i guess??😊
Make sure the meat and the oignons are nicely colored. This will give you the extra flavour to the sauce and the meat in the end.
You van also use pig cheek. Very tender, use the same recipe but simmer for 1,5 hours.
Another possibility is to use ginger bread instead of regular bread. But take it easy on the apple and pear syrup than.
And finaly, instead of using dark trappist, you can also try using Rodenbach. Different flavours but certainly not less fragrant.
Thanks for the feedback. In my playlist at stew recipes you will see that I have one with pork cheeks and gingerbread. He is indeed good with Rodenbach, but I prefer Sint Bernardus Abt 12 😊
@@TheFoodChef1 St Bernardus abt 12 is indead one of the best to make this dish.
But nevertheless, your stew still looks very appetising.
Good job 👍☺️
Good job
Can the pear syrup be replaced with something else?
Hello and welcome to my channel! You can use apple syrup or maple syrup instead if you don't find pear syrup 😉
Delicious recipe, music difficult to tolerate.
Thank you! And i'm sorry for the music. In my new videos it's different music 😉😊
i would make a much larger portion, i bet leftovers would be fabulous.
What type of mustard? Thanks
I always use mustard from my city of Ghent. Tierenteyn mustard. But you can also use Dijon mustard. The mustard actually gives the sauce its flavor, but the acid also softens the meat.
The pan was overloaded with the beef causing it to stew and not brown. Why not just add the mustard to the stew along with chunks of bread?
The meat needs to be tender and unfortunately I don't have a larger pan to cook my meat in. Normally I do it in 2 times but for the video this would be a bit ridiculous. And you can do this as you say with the mustard and pieces of bread, but this is the way we Belgians do it and it seems quite easier to me, so you don't have to make the bread into chunks.😊
سلام عليكوم 👍👍👍❤
😊
Lekker!
Heeft een beetje weg van Limburgs zuurvlees. 😎
Het heeft er een beetje van weg idd😊 buiten het vlees dan😉
unbearable music 🥴, but nice recipe 😋
I'm sorry for the music 😬 and thank you 😊
No salt and pepper?
yes offcourse like shown in the video.season the meat with salt and pepper and at the end you can taste and add salt and pepper to taste 😉😊😊
I just finished cooking this recipe, and must say it is amazing!
Some comments to others that might want to try it out: I had only 1 dark beer and one intense triple, also I had no dark bread and replaced it with gingerbread. Also no sirop de liege, so added some apple liquor😅. AMoreover, the family was hungry so had to rush the process a bit.
All in all, even with so many compromises, this was one of the best stews I've ever had!
I am saying this because even if you don't have all the ingredients, still give it a try, you will be amazed.
Thank you @The Good Chef for this awesome recipe!
p.s. Don't add more than 1 clove :)
It's great to read that you tried to make it even if you didn't have all the ingredients! Also happy to read that this is one of your best stews you've ever had, but next time make sure you have all the ingredients and the time and it will be even better 😉😁 thank you for your honest and nice comment. this is really motivating and makes my day !😊😊😊
What's the purpose for bread
@@lungahlalukana8395 That's a good question!! The purpose of the bread is that it helps to bind the sauce, and the acid of the mustard gives flavor and makes the meat softer ☺
Importance of adding alcohol is????
hello, it is not the alcohol that is important because it evaporates. It's the taste of the beer that matters 😊
Beer is usually chosen because of it's flavor which makes it more coarse. The alcohol almost completely disappears after cooking that long. However if you really do not want to add beer, you could add a beef or veal stock. This will be equally good and won't downgrade the flavor. Beer just adds a bit of tang and bitterness.
BEESTIG LEKKER.....
Dank u 😊😊
Stoofvlees
Onion cutting cringe
??
@@TheFoodChef1 you cut onions with your fingers tucked in so you dont slice the ends off is all im saying
Lecker schmecker, ich habe Ihnen ein Abo 🔔 dagelassen und würde mich über Ihre Unterstützung aucg sehr freuen
😊