Comments on: Stoofvlees (Carbonades a la Flamande)

By: Johan

Johan — Tue, 03 Jan 2012 13:21:13 +0000

As a Dane, living in Leuven, I quicky stumbled into Flemish cooking after moving to your country. I must say it is awesome and stoofvlees is amongst my favorites. Thank you for sharing your recipe. I will try it soon.
Greetings
/Johan

By: Glenn

Glenn — Thu, 29 Sep 2011 18:11:14 +0000

I always make my mom cook it for me when she visits me from Belgium. I was born and raised in Oostende. She doesn’t use the bread, just corn starch at the end to thicken the sauce, but I have had it with the bread. I will try your recipe with the bread cause it sounds awesome. By the way, I’m in Greensboro and we have a store named Total Wine that does have a large selection of Belgian beer. I’m cooking it with Geuze right now. Wish me luck.

By: Nico

Nico — Tue, 09 Nov 2010 04:35:46 +0000

@Marcus: The bread is essential, it is what brings the sauce together. This recipe doesn’t rely on any other binding agent, such as corn starch or flour. Just bread.

By: Marcus

Marcus — Thu, 26 Aug 2010 22:15:54 +0000

hi there,

There are a few recipes around, without the bread. Which is the one usually served in belgium restaurants?

By: Christophe

Christophe — Fri, 30 May 2008 16:16:09 +0000

Here in south africa, we don’t have our beloved belgian beer, but a good dark stout also does the job! Instead of the cloves, I use a few drops of Worchester Sauce. That contains both cloves and vinegar…

By: Nico

Nico — Sun, 27 Apr 2008 17:15:19 +0000

Hey Davy, that’s a great tip that I will take into account next time I don’t have Rodenbach or Geuze available (and that’s pretty often the case where I live in the US).

By: Davy

Davy — Sat, 26 Apr 2008 09:43:15 +0000

I'm flemisch and I often prepare a variation of he traditional recipe that is also fingerlicking good.

So all you have to do is replace the beer, the cloves, the bread and the sugar with 2 slices of gingerbread and about 4 tablespoons of tomato ketchup.

The reason that Rodenbach or Geuze are often used is because those bears have a high acidity level. Therefore you should add a bit of vinaigre to the recipe because the acidity will reduce the cooking time.

By: Nico

Nico — Tue, 03 Jul 2007 06:54:50 +0000

Steven, I’m glad you like the recipe! Let me know how it goes. I’ve noticed many people are finding this recipe via google, I may have to fine-tune it to accommodate local ingredients…

By: Steven Steffens

Steven Steffens — Mon, 02 Jul 2007 23:03:04 +0000

I just returned from New York City where I had Carbonades a la Famande at a Belgium restaurant (MARKT OLM, near Midtown5th avenue for the first time). It was incredible and I was delighted to find your recipe. I'll try it soon, here in Denver Colorado, USA and let you know how it went.

Thank you.