The history of Belgium’s iconic dishes, Moules-frites and Stoofvlees, is deeply intertwined with the country’s cultural and geographical influences.

Moules-frites: The origin of moules-frites is somewhat murky, but it’s widely believed that the dish became popular in Belgium in the 20th century. Mussels were a common food in Belgium, particularly in the coastal regions, where they were abundant and easily accessible. The combination with fries, which are a Belgian invention according to some historians, made for a convenient and satisfying meal. The tradition of eating mussels with fries likely started in the region of Flanders and quickly spread across the country due to its simplicity, flavor, and affordability.

Stoofvlees (Carbonnade Flamande): Stoofvlees, also known as Carbonnade Flamande in French, is a rich beef and onion stew. Its roots can be traced back to the Middle Ages, a period when stews were a common way of cooking meat in Europe. The unique aspect of Stoofvlees is the use of beer, which is a staple ingredient in Belgian cuisine, reflecting the country’s long history of beer brewing. The use of beer not only tenderizes the beef but also adds a distinct depth and sweetness to the dish. Over the centuries, this stew evolved to become a national favorite, especially in Flanders, the Dutch-speaking northern part of Belgium.

Both Moules-frites and Stoofvlees are more than just meals; they are cultural symbols that represent Belgium’s culinary heritage. These dishes are rooted in the local availability of ingredients (like mussels from the North Sea and locally brewed beer) and have evolved through Belgium’s complex history, influenced by various European culinary traditions. Today, they are celebrated not only for their delicious flavors but also as embodiments of Belgian national identity and history.