Ragoût Flamand

Why You’ll Love This Recipe

You’ll love this recipe because it combines simplicity with incredible flavor. Slow-cooked beef becomes melt-in-your-mouth tender, while the beer and spiced bread add a unique malty-sweet taste that sets it apart from other stews. It’s the perfect dish for family meals, cozy dinners, or gatherings with friends—and it’s even better when reheated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 800 g beef chuck (or other stewing beef)

• 1 onion

• 2 slices gingerbread (pain d’épices)

• 2 tablespoons Dijon mustard

• 200 ml veal stock

• 350 ml dark beer

• 60 g sugar

• 20 g butter

• 2 tablespoons oil

• Salt and freshly ground pepper

Directions

1. Preheat the oven to 140°C (285°F).

2. Peel and slice the onion. Spread mustard over the slices of gingerbread.

3. In a Dutch oven, heat the oil and brown the beef pieces on all sides. Remove and set aside.

4. In the same pot, melt the butter, add the onions, and cook for 10 minutes until golden. Sprinkle with sugar and let them caramelize slightly.

5. Return the beef to the pot, pour in the beer, and bring to a boil. Add the veal stock, season with salt and pepper.

6. Place the mustard-coated gingerbread slices on top, cover, and transfer to the oven. Cook for 3 hours, stirring gently after 2 hours.

7. Serve hot with fries, fresh pasta, white rice, or a Belgian endive salad.

Servings and timing

• Servings: 4

• Prep time: 20 minutes

• Cook time: 3 hours 15 minutes

• Total time: 3 hours 35 minutes

Variations

• Add spices like cinnamon or nutmeg for extra warmth.

• Swap the dark beer for a fruity red beer or a robust stout.

• Try different cuts of beef such as short rib or brisket.

• Make a faster version in a pressure cooker (about 40 minutes under pressure).

Storage/Reheating

Flemish beef stew keeps well for up to 3 days in the fridge and tastes even better reheated. Warm gently on the stovetop or in the oven at 150°C (300°F). It also freezes well—store in airtight containers for several weeks.

FAQs

1. What kind of beer should I use?

Choose a strong dark beer for depth of flavor, or try a fruity red beer or a stout.

2. Can I replace the gingerbread?

Yes, use rustic bread with a touch of sugar, or whole-grain bread spread with mustard.

3. What beef cut works best?

Chuck is ideal, but short rib and brisket also work wonderfully.

4. Can I make this without alcohol?

Yes, replace the beer with beef stock, though the taste will be different.

5. How long should I cook it in a pressure cooker?

About 40 minutes under pressure.

6. Can I prepare it the day before?

Absolutely—it’s even more flavorful the next day.

7. What should I serve with Flemish beef stew?

Traditionally with fries, but also delicious with rice, pasta, or an endive salad.

8. Is this dish expensive to make?

No, it uses affordable cuts of beef that are perfect for slow cooking.

9. How can I thicken the sauce if it’s too thin?

Let it reduce uncovered at the end, or add a little flour mixed with water.

10. Can I freeze it?

Yes, it freezes very well—just thaw and reheat slowly before serving.

Conclusion

Flemish beef stew is a dish full of history, tradition, and comforting flavors. Slowly simmered with beer, mustard, and spiced bread, it offers tender beef and a rich sauce with a subtle sweet touch. Perfect for sharing, it’s a hearty meal that will warm the table and bring a taste of northern France and Belgium into your home.

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