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Flemish stew
Flemish meat and vegetable dish From Wikipedia, the free encyclopedia
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Flemish stew,[1] known in Dutch as stoofvlees (pronounced [ˈstoːfleːs] ⓘ) or stoverij and in French as carbon(n)ade flamande,[2][3] is a beef (or pork) stew popular in Belgium, the Netherlands, and French Flanders. It is made with beer and mustard and the sauce is sometimes thickened using bread; seasoning can include bay leaf, thyme, clove, and juniper berries. In East and West Flanders, dried prunes are often added while stewing.
As a staple of Belgian cuisine, recipes vary between regions and households. Variations include swapping bread for gingerbread or speculaas,[4] using extra condiments like Sirop de Liège,[5] and using different kinds of beer. Common beers for this dish include Oud Bruin (Old Brown Beer), Brune Abbey Beer and Flanders Red.[6] Just before serving, a small amount of cider or wine vinegar and either brown sugar or red currant jelly are sometimes added.[6][7]
Carbonade is often accompanied by French fries, boiled potatoes, or stoemp.[6][8] It is widely available in restaurants and friteries in Belgium and the Netherlands.
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