: Flemish Beef Stew with Crispy Homemade Fries

Heat the frying oil in a deep fryer or heavy pot to a medium temperature (around 150°C). Working in batches, fry the potatoes for several minutes, just until they are soft inside but still pale in color. They should be cooked through but not golden yet. Remove them with a slotted spoon and drain on absorbent paper. Let them cool for a few minutes before the second fry.

🔥 3. Second Fry – Crisp and Golden

Increase the oil temperature to a higher heat (around 180°C). Return the partially cooked fries to the oil in small batches and fry again until golden brown and crispy. This second frying gives the classic crunch and color. Once done, drain on fresh paper towels and sprinkle with a pinch of salt while still hot.

💡 Tasty Tips

• Slow cooking is the secret to incredibly tender beef. Don’t rush it—long, gentle heat works magic.
• If the sauce is too thick: add a splash of hot broth or water to loosen it slightly without diluting the flavour.
• If the sauce is too runny: remove the lid and let it simmer uncovered until reduced to the desired consistency.
• Make ahead: this stew is even more flavourful the next day. Prepare in advance and reheat gently over low heat.

🔄 Variations

• Add sliced carrots for a slightly sweeter profile and extra texture.
• Stir in a dash of vinegar near the end of cooking to brighten up the richness of the sauce.
• For deeper aroma, a single clove can be added during simmering—remove it before serving.

This traditional Flemish stew is a soul-warming dish that shines on a chilly evening. Pair it with a generous portion of golden fries for an unforgettable, comforting meal that’s perfect for sharing. A must-try for any lover of rustic cuisine!