It's recipe time! Cook this vegan Belgian stoofvlees stew
Belgian stoofvlees, traditionally a hearty beef stew, is a beloved dish in Belgium known for its rich flavors and tender meat. However, this vegan version swaps out the meat for plant-based ingredients while maintaining the essence of the classic recipe. It's perfect for those seeking a comforting and satisfying meal without any animal products. So, let's get cooking with this eggless and vegetarian delight.
Gather the following ingredients
To prepare this vegan Belgian Stoofvlees stew, you will need two tablespoons of olive oil, one large onion (chopped), three cloves of garlic (minced), two carrots (sliced), 500 grams of button mushrooms (quartered), one tablespoon of tomato paste, two tablespoons of all-purpose flour, 500 ml vegetable broth, one teaspoon dried thyme, one bay leaf, and salt and pepper to taste.
Prepare the vegetables
Begin by warming two tablespoons of olive oil in a sizable pot over medium heat. Introduce the chopped onion and minced garlic to the pot, sauteing them until they turn soft and translucent. Follow this by adding the sliced carrots and quartered button mushrooms to the pot. Saute these vegetables together for roughly five minutes, or until they start to soften.
Create the stew base
Mix in the tomato paste with the softened vegetables until it's well incorporated. Then, dust the all-purpose flour over the veggies, stirring for a minute to cook off the flour's raw flavor. This step is crucial as it ensures your stew will thicken properly. Once done, you're set to gradually add in the liquids and build your stew's base.
Simmer the stew
Gradually pour the vegetable broth into the pot, stirring continuously to prevent any lumps from the flour. Add in dried thyme and a bay leaf to season. Bring the stew to a simmer, then lower the heat for a gentle cook. Leave it uncovered, stirring occasionally, and allow it to simmer for around 30 minutes or until it thickens to a desirable consistency.
Final touches and serving
Once the stew has thickened to your liking, remove it from the heat. Extract and discard the bay leaf. Season with salt and pepper according to your taste preferences. Serve this comforting stew hot, with crusty bread or over a bed of mashed potatoes, offering a nod to its Belgian origins while respecting plant-based dietary choices.
