Introduction: Slow Cooked Belgian Beer Rabbit Stew

Picture of Slow Cooked Belgian Beer Rabbit Stew


I am from Belgium, home of great beers and delicious fries.

This dish is based upon two things: a real classic, called "stoofvlees met frieten" and the rabbit stew my grandmother used to make when i was a kid.

Step 1: The Ingredients

Picture of The Ingredients

For two persons you will need:

  • 4 pieces of rabbit
  • 2 carrots
  • 5 potatoes
  • 1 onion
  • 7 big mushrooms
  • 3 tablespoons of sifted flour
  • 1 teaspoon of vinigar
  • 1 teaspoon of mustard
  • 1 teaspoon of thyme
  • 2 bay leaves
  • 1 dark beer (33cl/ 12 fluid oz) ( Chimay goes really well with rabbit, but most of the brown beers will work.)
  • 30 grams ( 1.164 oz) of brown sugar
  • 50 grams ( 1.764 oz) of butter
  • salt and pepper

Step 2: Frying the Meat

Picture of Frying the Meat

Salt at least 40 minutes in advance of frying. Salting too soon before cooking will dry out the meat.

Let it fry until the meat has a good color.

Step 3: Preparing the Vegetables

Picture of Preparing the Vegetables

Cut the onion, carrots and mushrooms in big pieces.

Step 4: Baking the Onion and the Mushrooms

Picture of Baking the Onion and the Mushrooms

Put the cut onion and mushrooms in the same frying pan as the meat, let it fry until you have the same result as on the photo above.

Step 5: Bring on the Beer!

Picture of Bring on the Beer!

Put the meat, onions and mushrooms in one cooking pot or slow cooker. Now add the beer, bay leaves, thyme, mustard, vinegar, brown sugar and 3 tablespoons of sifted flour. Give it a good stir and now slow cook it for about 5 hours until the meat is tender (stir it occasionally).

Step 6: Belgian Fries

Picture of Belgian Fries

And now the Belgian specialty: French fries.

  1. Cut the potatoes into fries, choose the thickness according to your preference.
  2. Put the fries into a bowl of water
  3. Poor away the water and dry the fries
  4. Deep fry the fries first at 150°C (302°F) for 1 minute
  5. Wait half a minute and then deep fry at 175°C ( 347°F) untill the fries are gold-brown
  6. Lay them on a paper towel so the cooking oil gets absorbed.
  7. Add salt

Step 7: "Smakelijk" ,"Bon Appétit"


Best eaten in combination with a good beer and some mayonnaise.


kmmich (author)2016-05-20

looks delicious! But I still think THE way to do rabbit is "konijn met pruimen". I do mine with Orval :) Haven't thought about making an instructable on it though.

DirtyBitzz (author)2015-02-18

Bart, You are awesome! :D

gunman15 (author)2015-02-15

Making this for my family. made the joke to my aunt about eating peter cottontail! XD will reply with the results

Patrik (author)2015-01-23

Wonderful dish - I'm salivating already!

I'm Belgian too, and this is almost exactly identical to my favorite dish that my grandma would cook as well - Certified Belgian Grandma Authentic!

She would usually cook it with peas and carrots instead of mushrooms, but the dark beer, mustard, bay leaf etc. all seem the same. You could add some bacon bits as well, but the rabbit meat is already so flavorful that it really doesn't need it.

Of course, grandma would cook the whole rabbit, head and all. I think grandpa would get the head. And occasionally we'd be spitting out lead shot pellets if it was a rabbit that my uncle had shot himself...

Argyros (author)2015-01-02

This looks great and I want to try this sometime, but I just have to ask:
Do you really pour Chimay into the pot and then drink Leffe?
I would surely do it the other way without thinking.
That bottle of Chimay costs about 4€ in my country, Leffe about 1.7€
( For comparison, to get 0.5l of draught beer in a restaurant you pay usually 1€ )

Patrik (author)Argyros2015-01-23

I think you definitely want to go with a dark beer - you want the rich maltiness of a brown, rather than the more pronounced hoppiness of the typical amber ale or blonde. Hops are rarely your friend in a slow stew like this, because much of their aromatic properties will cook out, leaving you just with the bitterness.

Belgium Fries (author)Argyros2015-01-02

It is perfectly possible to make the stew with Leffe, but Chimay gives it in my opinion a better taste, it depends on your preferences. The Chimay in your country is very expensive, here it costs 1.24€ for a bottle and 3.71€ for a liter.

Argyros (author)Belgium Fries2015-01-02

Well, I guess it gives the stew a better taste, since in my opinion it tastes better itself! And thanks, I was wondering about how much it costs in Belgium. I just found a local seller with better prices (Blue Chimay for 3€) Also, my favorite of these beers is Trappistes Rochefort 10 ( ~3.5€ / bottle). I think the monks in Belgium have found quite an interesting hobby.

ElCabong (author)2015-01-02

Did you slow cook it on high or low?

Belgium Fries (author)ElCabong2015-01-03

On low.

The Good Old Days (author)2015-01-02

Well my grandma is German so I have tried rabbit before, it is extremely delicious. Can't wait to eat this.

Pris Nexus 6 (author)2015-01-02

I was just in Bruges a few months ago and fell in love with rabbit stew (among the many other tasty treats Belgium is famous for). This looks great :)

Thank you

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