Name: Slow-Cooked Stoofvlees with Crispy Fries and Tomato Salad
Total time: 150 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 1.5 kg beef chuck; 2 onions; 2 cloves garlic; 1 cup red wine; 400 ml beef broth; 2 potatoes; 100 g bacon; 100 g mushrooms; 100 g carrots; 100 g celery; Salt and pepper; Fresh parsley; Tomatoes; Lettuce

Slow-Cooked Stoofvlees with Crispy Fries and Tomato Salad

A tender beef stew with a rich sauce, served with crispy French fries and a simple tomato salad.

150 minutes4 servings

Method

1. Cut the beef into cubes and season with salt and pepper.
2. In a large pot, cook the bacon until crispy, then add the beef and brown on all sides.
3. Add onions, garlic, and cook until softened.
4. Pour in the red wine and beef broth, bring to a boil, then reduce heat and simmer for 2 hours.
5. Add potatoes, mushrooms, carrots, and celery, and cook for another 30 minutes.
6. Serve with crispy French fries and a fresh tomato and lettuce salad.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Read in another language