HOOFSTORIES: •   Vlamme stuit nie bedrogondersoek   •   Inkopiesentrums nie so veilig   •   Betogings en klipgooiers hou gevaar op N1 in   •   Sydney Gregan - nie tronkstraf, vra verdediging   •   Hansies groet geliefde hoof   •   Skoolseun beseer tydens 'bakleiery'   •   Skrootwerwe in polisie se visier   •   Plaaswerkers slyp vaardighede   •   Wildehonde se gewoontes van nader bekyk   •   Bekende in wildkringe spreek jagters toe   •   Jong bulletjies wyl hul staal



Cook a Flemish stew

   08 December 2017   l   Carina Bester    l   Views: 64   l   4 months ago  


Jeannine Beaufort shared her recipe for carbonnades flamandes with readers of The Post.

Jeannine Beaufort shared her recipe for carbonnades flamandes — a Flemish stew.

Beaufort’s parents were Belgian, and she grew up in the Congo and studied in Belgium. She and her husband retired in 2010 and moved from the Congo to Kempton Park. She moved to Gholfpark, Mookgophong, earlier this year. 

“This recipe is perfect if you entertain guests because you do not need to be in the kitchen all the time,” she said.


  • Prunes (soak them in water)
  • 1 kg beef (cut in about 4 cm pieces)
  • 6 onions (cut in slices)
  • 2 slices of bread
  • 340 ml beer
  • 3 cloves
  • 1 bay leave
  • Mustard
  • Salt and pepper


  1. Brown the beef in olive oil, as well as the onions. 
  2. Place the beef, onions, bay leave, cloves and salt and pepper in a large casserole and pour the beer into the casserole. 
  3. Cover the bread with mustard and place it on top of the beef mixture. Bring to boil. Reduce the temperature and let it simmer for approximately 1 ½ to 2 hours (until the meat is well cooked). 
  4. Add the prunes 20 minutes before the end of cooking. Taste halfway through cooking, if it is to bitter, add a teaspoon of brown sugar. Remove the bay leave and cloves. Serve with mashed potatoes or rice.




To leave a comment you need to login / register first


Ander stories