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Loaded Belgian Frites with Stoofvlees

French cuisineEuropean cuisineBelgian cuisine
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Loaded Belgian Frites with Stoofvlees

Belgian Fries

  1. Stews & Curries

Prep: 30 min • Cook: 180 min. Elevate classic Belgian frites by topping them with rich, slow-cooked stoofvlees (beef stew). A hearty street food classic, this dish combines crispy fries with tender, flavorful braised beef and its savory sauce for a truly satisfying meal.

Preparation time
30 min
Cooking time
3 hrs
Total time
3 hrs 30 min
Servings
4
Course
Main
Complexity
Advanced
Units:
Scale:

Ingredients

Stoofvlees (Beef Stew)

  • 2lb beef chuck roast(cut into 1.5-inch cubes)
  • 2 pcs onions(sliced)
  • 16 7/8 fl oz dark beer(Belgian style, like a Dubbel or Quadrupel)
  • 8 3/7 fl oz beef broth
  • 1 pc bay leaf
  • 2 pcs thyme sprigs
  • 2 tbsp butter
  • 2 tbsp flour(for dredging)
  • salt(to taste)
  • black pepper(to taste)

Belgian Fries

  • 3lb potatoes(suitable for frying, like Bintje or Russet)
  • 1 qt vegetable oil or beef fat(for deep frying)

Toppings

  • mayonnaise(good quality, for serving)
  • 2 tbsp chopped parsley(for garnish)

Instructions

Prepare the Stoofvlees

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Dredge the beef cubes in flour, shaking off excess.
  2. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove beef and set aside.
  3. Add the sliced onions to the pot and cook until softened and lightly browned, about 5-7 minutes. Scrape up any browned bits from the bottom of the pot.
  4. Return the beef to the pot. Pour in the beer and beef broth. Add the bay leaf and thyme sprigs. Bring to a simmer.
  5. Cover the pot, reduce heat to low, and simmer gently for at least 3 hours, or until the beef is very tender and falling apart. Stir occasionally.
  6. Remove the bay leaf and thyme sprigs. Skim off any excess fat from the surface if desired. Taste and adjust seasoning with salt and pepper.

Make the Belgian Fries

  1. Peel the potatoes and cut them into 1 cm thick fries. Rinse them under cold water and pat them thoroughly dry with paper towels.
  2. Heat the oil or fat in a deep fryer or large, heavy pot to 160°C (320°F).
  3. Fry the potatoes in batches for about 5-7 minutes, until they are softened but not colored. This is the first fry. Remove from oil and let drain on paper towels.
  4. Increase the oil temperature to 190°C (375°F).
  5. Fry the potatoes again in batches for 2-3 minutes, until golden brown and crispy. Remove from oil and drain on paper towels.
  6. Season the fries immediately with salt.

Assemble the Dish

  1. Pile a generous portion of hot, crispy Belgian fries into serving bowls or on plates.
  2. Spoon a hearty portion of the stoofvlees and its rich sauce over the fries.
  3. Top with a dollop of mayonnaise and a sprinkle of fresh chopped parsley.

Nutrition

Servings
4
Serving size (imperial)
15.9 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories1,200.5 kcal266.8 kcal4,802 kcal
Protein65.2 g14.5 g260.8 g
Fat70.1 g15.6 g280.4 g
Carbs75.8 g16.8 g303.2 g

Tips

  • For the best stoofvlees flavor, choose a dark Belgian beer and let the stew simmer for at least 3 hours until the beef is fork-tender.
  • The double-frying method is crucial for achieving crispy fries with a tender interior; ensure oil temperatures are accurate.
  • Serve immediately to enjoy the contrast between the hot, crispy frites and the rich, warm stoofvlees. Add extra mayonnaise as desired.

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