Frituur Combo · Sour Beer Stew
Stoverij met Rodenbach
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The gravy gets its sharp, wine-like tang from Rodenbach, a sour red beer aged for months in oak vats in Roeselare — not from vinegar.
Chunks of beef are braised for hours in the tart, oak-aged beer with onions and a smear of mustard on bread to thicken the sauce. Frituurs across West Flanders ladle it over a cone of fries as a heartier alternative to plain stoofvlees.
Why it's made this way: Roeselare, the West Flemish town where Rodenbach has been brewed since the 1820s, built a local stew tradition around its distinctive sour beer, setting it apart from the sweeter brown-ale stews found further east.
More from Belgium
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Belgian Waffle (Gaufre de Liège)
Mitraillette
Kaaskroket (Cheese Croquette)
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Rodenbach
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Garnaalkroket
Part of World of Street Food — 690 dishes from 118 countries.
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