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 slice of bread spread with mustard to thicken the sauce. Cafés and frituurs in West Flanders serve it with fries as a sharper alternative to plain stoofvlees.
Why it's made this way: In West Flanders, where Rodenbach has been brewed in Roeselare since the 1820s, the local sour red is a natural choice for stoverij, setting it apart from the sweeter brown-ale stews found further east.
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Part of World of Street Food — 3443 dishes from 118 countries.
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