---
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.