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authorPatrick Spek <p.spek@tyil.nl>2022-05-22 11:00:36 +0200
committerPatrick Spek <p.spek@tyil.nl>2022-05-22 11:00:36 +0200
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Add first draft for making a stew
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+---
+title: Dutch Stew
+draft: true
+date: 2022-05-22
+preptime: 30
+cooktime: 300
+serves: 4
+tags:
+- Dutch
+- beef
+- hot
+- meal
+
+ingredients:
+- label: Beef
+ amount: 500
+ unit: grams
+- label: Leek
+- label: Beans
+- label: Carrot
+- label: Sweet onion
+- label: Garlic
+- label: Beef stock
+- label: Mustard
+- label: Potato
+- label: Chick peas
+- label: Breakfast cake
+- label: Dark beer
+- label: Smoked paprika
+- label: Bay leaf
+- label: Thyme
+- label: Appelstroop
+
+stages:
+- label: Prep
+ steps:
+ - Cut the beef into bite-sized chunks
+ - Cut all the vegetables into chunks, about 1cm in diameter where applicable
+ - Slice off 3 slices of the breakfast cake, about 1cm thick
+ - Add a good layer of mustard to the breakfast cake
+- label: Searing
+ steps:
+ - Sear the beef on all sides
+ - Remove the beef from the pot
+- label: Stewing
+ steps:
+ - Cook the onions in the pot for a couple minutes, until they turn translucent
+ - Add in the garlic, cook for about half a minute
+ - Add the leek to the pot, and cook for a minutes
+ - Add the carrot to the pot
+ - Add the beer and beef stock to the pot
+ - Add the bay leaves to the pot
+ - Add the appelstroop to the pot
+ - Stir everything together
+ - Add the mustard-laced breakfast cake, with the mustard facing down in the
+ pot
+ - Let this stew for about 4 hours, occasionally checking in to make sure its
+ simmering slowly. If too much liquid evaporates, you can add more water or
+ beef stock, the solids should be completely submerged
+ - Add smoked paprika and thyme to reach a flavour you're comfortable with
+ - Add the potatoes, chickpeas, and beans to the pot
+ - Let it stew for another 40 - 60 minutes
+---
+
+A hearthy stew, best served when the weather outside is cold and wet.