Beyond Waffles: Discover 6 Classic Belgian Recipes
- Scarlet Spoon
- Jan 24
- 3 min read
Belgium is more than just waffles and chocolate—its culinary repertoire is full of heartwarming dishes perfect for any occasion. Try these six classic recipes that showcase the flavors of Belgian tradition.
1. Carbonnade Flamande (Flemish Beef Stew)
Ingredients:
2 lbs beef chuck, cut into cubes
2 large onions, sliced
3 tbsp butter
2 cups Belgian dark beer
1 cup beef stock
2 tbsp brown sugar
2 tbsp Dijon mustard
1 tbsp flour
2 tbsp vinegar
Salt and pepper to taste
Instructions:
Heat butter in a large pot. Brown the beef on all sides, then set aside.
In the same pot, cook onions until soft. Sprinkle flour over the onions and mix well.
Add the beef back in, followed by beer, stock, brown sugar, vinegar, and mustard. Stir and bring to a boil.
Reduce heat, cover, and simmer for 2–3 hours until the beef is tender. Season to taste.
Serve with fries or bread.
2. Waterzooi
Ingredients:
1 whole chicken, cut into pieces (or 2 lbs fish fillets)
4 cups chicken stock
2 leeks, sliced
2 carrots, sliced
2 celery stalks, sliced
1 cup heavy cream
2 egg yolks
1 tbsp butter
Salt and pepper
Instructions:
In a large pot, melt butter and sauté the vegetables. Add chicken and pour in the stock.
Simmer for 30–40 minutes until the chicken is cooked through.
Remove the chicken, shred the meat, and set aside.
Whisk cream and egg yolks in a bowl. Slowly add a ladle of hot broth to temper, then mix into the pot.
Return the chicken to the pot, season to taste, and serve warm with bread.
3. Moules-Frites (Mussels with Fries)
Ingredients:
4 lbs fresh mussels, cleaned
1 cup white wine
2 shallots, finely chopped
3 garlic cloves, minced
2 tbsp butter
2 tbsp parsley, chopped
Salt and pepper to taste
4 large potatoes, cut into fries
Instructions:
Cook fries in hot oil until golden and crispy. Drain and season with salt.
In a large pot, melt butter. Sauté shallots and garlic until fragrant.
Add mussels, wine, and parsley. Cover and steam for 5–7 minutes, shaking the pot occasionally, until mussels open.
Serve mussels with fries and a side of mayonnaise or aioli.
4. Stoemp
Ingredients:
2 lbs potatoes, peeled and cubed
2 carrots, peeled and diced
1 leek, thinly sliced
4 tbsp butter
1/2 cup milk
Salt and pepper
Instructions:
Boil potatoes and carrots until tender, then drain.
Sauté leeks in butter until soft.
Mash potatoes and carrots, adding milk and butter. Stir in leeks and season to taste.
Serve warm with sausages or roasted meats.
5. Speculoos Biscuits
Ingredients:
2 cups all-purpose flour
1 cup brown sugar
1/2 cup unsalted butter, softened
1/4 cup milk
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp salt
Instructions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix flour, sugar, spices, and salt in a bowl. Add butter and milk, mixing until a dough forms.
Roll out dough and cut into shapes. Place on the baking sheet.
Bake for 12–15 minutes until golden. Cool and enjoy.
6. Liege-Style Meatballs (Boulets à la Liégeoise)
Ingredients:
1 lb ground beef
1/2 lb ground pork
1 onion, finely chopped
1 egg
1/2 cup breadcrumbs
1 tbsp parsley, chopped
1 cup sirop de Liège (or apple-pear syrup)
1 cup beef stock
1 tbsp vinegar
Salt and pepper
Instructions:
Mix ground meats, onion, egg, breadcrumbs, parsley, and seasoning. Form into large meatballs.
Brown meatballs in a pan, then set aside.
In the same pan, add stock, sirop de Liège, and vinegar. Simmer to create a sauce.
Add meatballs back to the sauce and simmer for 20–25 minutes.
Serve with fries or mashed potatoes.
These recipes are a delicious way to immerse yourself in Belgium’s culinary traditions. Whether you’re hosting a dinner party or cooking for yourself, these dishes are sure to impress.
Which one are you excited to try first? Let us know! 🍽️
Cheers,
The Scarlet Spoon Team
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