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---
title: Dutch Stew
draft: true
date: 2022-05-22
preptime: 30
cooktime: 450
serves: 4
tags:
- Dutch
- beef
- hot
- meal
ingredients:
- label: Beef
amount: 500
unit: grams
- label: Sweet onion
amount: 2 (large)
- label: Garlic
amount: 3
unit: teaspoons
- label: Leek
amount: 1
- label: Beans
amount: 200
unit: grams
- label: Carrot
amount: 300
unit: grams
- label: Chick peas
amount: 200
unit: grams
- label: Mushrooms
amount: 200
unit: grams
- label: Oudewijvenkoek
amount: 3
unit: slices
links:
- https://nl.wikipedia.org/wiki/Oudewijvenkoek
- label: Beef stock
amount: 750
unit: milliliters
- label: Dark beer
amount: 330
unit: milliliters
- label: Appelstroop
amount: 2
unit: tablespoons
- label: Mustard
amount: 3
unit: teaspoons
- label: Bay leaf
amount: 4
- label: Smoked paprika
- label: Thyme
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 oudewijvenkoek, about 1cm thick
- Spread the mustard unto one side of the oudewijvenkoek slices
- label: Searing
steps:
- Sear the beef on all sides
- Remove the beef from the pot
- label: Stewing
steps:
- Saute the onions in the pot
- Add in the garlic, cook for about half a minute
- Add the leek to the pot, and eook 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 oudewijvenkoek, with the mustard facing down in the
pot
- Let this stew for about 6 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 90 - 120 minutes
---
A hearthy and veggie-heavy stew, best served when the weather outside is cold
and wet.
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