blob: c16c0eba09aa25ebf3b02d50cc7704d2f210171a (
plain)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
|
---
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.
|