Stew fries in style

Stew fries have been popular at home and abroad for years. In Limburg, they call them ‘frietje zuurvlees’ (or zoervleisj), in Belgium ‘fries with stew’ and in Canada ‘poutine’. More and more chefs also seem to be embracing this indulgent snack, coming up with culinarily responsible stews and toppings to accompany perfectly fried chips. 

Chic fries
Chef Sergio Herman comes up with new variations on the classic stew fries every season for Friet Atelier Amsterdam in Utrecht, The Hague, Arnhem and Antwerp (surprisingly, not yet in Amsterdam). This autumn, it’s slow-cooked and crispy-fried pork belly with bacon and béarnaise sauce. This autumnal delight is served with Sriracha, pickles and fresh pointed cabbage.

International appeal
While people abroad are often amazed by our fondness for fries with mayonnaise, the stew-topped version seems to be more popular with our international friends. That’s why Rotterdam’s fry king Bram Ladage launched Bram’s Gourmet last year.

Together with TV chef Herman den Blijker, he developed several slow-cooked toppings, such as Captain’s Beef Stew with beef, piccalilli, Rotterdam cheese and fresh herbs; Pulled Pork Stew with pork, apples and BBQ sauce; and an Asian Chicken Stew with chicken thigh, sambal, seroendeng (an Indonesian mixture of toasted coconut, peanuts and spices) and sesame.

Vegetarian options
While the classic version was always made with braising beef and was therefore reserved for carnivores, the new flavour variations also offer vegetarians something to choose from. Sergio, for example, created one with Old Mimolette (French cheese) and truffle mayonnaise. It is served with pointed cabbage, mustard greens and roasted hazelnuts from Italy’s Piedmont region for freshness and crunch. At Bram’s, you can also opt for a vegetarian version: Veggie Mushroom Stew. With mushrooms, a fried egg, Parmesan, truffle mayo and fresh parsley.

Image: Frietatelier Amsterdam