Boar Arrow Stew

Name: Boar Arrow Stew
Yield: 4 people
Ingredients: 900 g pork stew meat; 2 tbsp flour; 2 tbsp olive oil; 2 large onions; 3 cloves garlic; 2 tbsp tomato paste; 250 ml beef stock; 100 ml red wine vinegar; 2 tbsp wholegrain mustard; 2 tbsp black peppercorns; 1 bay leaf; 4 large carrots; 2 red onions (for the bow); salt to taste

Based on:

TypeMain course

Serves4 people

DateSeptember 28, 2026

Stew with carrot-arrow and onion-bow: tension served up.

A pork stew, sharply seasoned with pepper and vinegar, served with long carrots as arrows and half a red onion as a bow. On the plate, the carrots and onion form a bow and arrow, referencing the Flemish hunting debate.

Ingredients

900 g pork stew meat
2 tbsp flour
2 tbsp olive oil
2 large onions
3 cloves garlic
2 tbsp tomato paste
250 ml beef stock
100 ml red wine vinegar
2 tbsp wholegrain mustard
2 tbsp black peppercorns
1 bay leaf
4 large carrots
2 red onions (for the bow)
salt to taste

Method

Cut the pork into cubes and dust with flour, salt, and plenty of black pepper.
Heat olive oil in a casserole and brown the meat on all sides.
Finely chop 2 large onions and the garlic. Add to the meat, cook for 5 minutes.
Stir in tomato paste and cook for 2 minutes.
Deglaze with red wine vinegar and stock. Add mustard, bay leaf, and peppercorns.
Simmer gently for 2 hours with the lid slightly ajar.
Peel the carrots, boil them for 10 minutes until just tender. Drain and keep whole.
Slice the red onions in half crosswise. Carefully remove the outer layers to create half rings.
Spoon stew onto plates. On each plate, lay 1 or 2 carrots diagonally as an 'arrow'. Arrange a half red onion ring as a bow around one end of the carrot.
Sprinkle with extra black pepper if desired.

Serving notes

Serve with rustic bread to mop up the sauce.
Make sure the bow-and-arrow silhouette is visible on each plate.