Brussels Stew with Double Language Border

Name: Brussels Stew with Double Language Border
Yield: 4 people
Ingredients: 500 g beef in cubes; 2 large onions; 2 cloves garlic; 2 tbsp flour; 300 ml dark Belgian beer; 2 tbsp mustard; 1 tbsp apple syrup; 2 bay leaves; 3 tbsp oil; 2 eggplants; 2 zucchinis; 1 red bell pepper; 1 yellow bell pepper; 4 tomatoes; 2 tbsp red wine vinegar; 1 tbsp sugar; 2 tbsp olive oil; 8 small sour pickles; salt and pepper

Based on:

TypeMain course

Serves4 people

DateAugust 21, 2026

Two fiery flavors divided by a pickle language border: Brussels on your plate.

A sharp stew with Belgian beer, two layers: a spicy Flemish stew and a tangy Walloon ratatouille, divided by a line of pickles. Served on a long dish: the 'language border' right across the plate. The pickle line makes the Brussels language twist visible.

Ingredients

500 g beef in cubes
2 large onions
2 cloves garlic
2 tbsp flour
300 ml dark Belgian beer
2 tbsp mustard
1 tbsp apple syrup
2 bay leaves
3 tbsp oil
2 eggplants
2 zucchinis
1 red bell pepper
1 yellow bell pepper
4 tomatoes
2 tbsp red wine vinegar
1 tbsp sugar
2 tbsp olive oil
8 small sour pickles
salt and pepper

Method

Cut the beef into cubes. Sprinkle with flour, salt and pepper.
Heat 3 tbsp oil in a casserole. Brown the meat on all sides. Add chopped onions and garlic, cook 3 minutes.
Add mustard, apple syrup, bay leaves and beer. Simmer gently for 2 hours with lid on.
Cut eggplant, zucchini, peppers and tomatoes into chunks.
Heat 2 tbsp olive oil in another pan. Sauté vegetables 5 minutes. Add vinegar and sugar. Stew gently for 20 minutes.
Season both stews with salt and pepper.
Take a long rectangular dish. Spoon Flemish stew on the left, ratatouille on the right. Lay a straight line of pickles across the center: the language border.
Serve immediately.

Serving notes

Serve with crusty bread to cross the border.
Let everyone choose which side to eat from.