Clean all vegetables and chop them coarsely except the sprouts. Bake the onions glazed in butter. Put all the vegetables except the potatoes in the vegetable broth. Add a bouquet garni, veal shank and fried bacon. Allow to simmer over low heat for at least two hours. Add the potatoes 45 minutes before the end of the cooking time. Fry the meat separately and serve alongside the vegetables. To taste you can also put the meat in the vegetable stew before serving. On the dinner plate: finish with a generous scoop of mustard.

Flemish stew

vegetable bouillon

leek

turnips

onions

carrots

bacon

celeriac celery

parsnip

salt & pepper

pork sausage

bacon

butter

boiled pork leg

pork ribs

boiled ham

green beans

white beans

knuckle of pork cabbage potatoes thyme bay leaf parsley sprouts mustard white cabbage
A Recipe Guide For The Amateur Chef Belgian Cuisine

Flemish stew

Clean all vegetables and chop them coarsely except the sprouts. Bake the onions glazed in butter. Put all the vegetables except the potatoes in the vegetable broth. Add a bouquet garni, veal shank and fried bacon. Allow to simmer over low heat for at least two hours. Add the potatoes 45 minutes before the end of the cooking time. Fry the meat separately and serve alongside the vegetables. To taste you can also put the meat in the vegetable stew before serving. On the dinner plate: finish with a generous scoop of mustard.

vegetable bouillon

leek

turnips

onions

carrots

bacon

celeriac celery

parsnip

salt & pepper

pork sausage

bacon

butter

boiled pork leg

pork ribs

boiled ham

green beans

white beans

knuckle of pork cabbage potatoes thyme bay leaf parsley sprouts mustard white cabbage
a recipe guide for the amateur chef Belgian Cuisine