- 2 pounds stew beef cut in 1-inch cubes
- 2 tablespoons oil or part bacon drippings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried leaf thyme
- 1/4 teaspoon dried ground marjoram
- 1/4 teaspoon dried leaf tarragon
- 1/2 teaspoon dried leaf basil
- 1 medium bay leaf
- 1 can (10 1/2 ounccondensed beef broth
- 1 can or bottle (12 ouncbeer
- 4 in medium carrots chopped 1-inch pieces
- 4 in medium to large potatoes cut 1-inch cubes
- 6 in small onions peeled and cut quarters
- salt or seasoned salt to taste
- 1/4 cup all-purpose flour
- 1/4 cup cold water
In a skillet brown the meat in the hot oil. Add the herbs and seasonings, beef broth, and beer. Cover and simmer for 1 1/2 hours.
Add the vegetables and continue cooking for 30 to 30 minutes longer, until vegetables are tender. Taste and add salt to taste.
In a small bowl or cup mix the flour and water until smooth; stir into the stew until hot and thickened.
- 2 onions
- 1 1/2 lb carrots ('winterpeen')
- 2 leeks
- 1 lb waxy potatoes
- 2 lb 1 kstewing beef ('runderriblappen') cubed
- 2 tbsp flour
- Salt & pepper to taste
- 1/4 tsp freshly grated nutmeg
- 5 tbsp butter
- 1/2 tbsp vegetable oil
- 2 cloves
- 2 leaves bay
- 2 tbsp grainy mustard
- 1 bottle Dutch bockbier or brown ale
- 1 pint beef stock 500 ml
- 1/2 cup celery leaf chopped
Peel the onions and carrots and slice into rings. Wash the leeks and slice into rings, using only the white parts. Peel and quarter the potatoes.
Put the beef cubes into a plastic freezer bag, along with the flour and seasonings. Knot the bag and toss to coat the meat well.
In a Dutch oven, heat half the butter and all of the oil and brown the meat on all sides. Remove the beef from the pan and set aside.
Add the rest of the butter to the pot and fry the onions and leeks until soft and translucent. Add the meat back to the pot, along with the carrots, potatoes, cloves, bay leaves and mustard. Pour in the brown beer and beef stock. Cover the Dutch oven with its lid and allow to stew gently over a low heat for three hours.
Sprinkle with celery leaf and serve in bowls, with plenty of crusty bread to mop up the broth.
Celery leaf is commonly used as a herb here in Holland (it is called selderieblad in Dutch). If it's hard to find where you live, simply buy a bunch of celery and use the tender interior leaves. It won't be quite as green, but it will taste pretty much the same. Stews are a fantastic way to use up leftover bits and bobs in the fridge. So, if you have extra root veggies that need to be used up before they turn, feel free to throw them in. This dish can easily be prepared a day in advance and heated up when needed. As with most stews, it's even better the next day.
This is a Dutch recipe, traditionally served with beer, black bread, boiled potatoes, and red cabbage. It's a little spicy, very simple, and extremely good!
- 2 lbs stew meat or round steak cut into 1" cubes
- 2 tbsp cooking oil/bacon grease more if needed
- 4 medium onions chopped
- 2 tbsp all-purpose flour
- 2 tbsp vinegar
- 2 leaves bay
- 2 tsp salt
- 1 tbsp Worcestershire sauce
- 2 cups hot water more if needed
- 4-6 large boiled potatoes halved
- 1/4 cup chopped fresh parsley
Saute the onions in oil or grease until they are limp and golden. Remove them to a 2 1/2 qt. Dutch oven with a lid. In the same fat, brown the meat and add to the onions. Sprinkle the meat/onion mixture with flour and stir it in. Stir in vinegar, bay, cloves, salt, and Worcestershire. Add water just to cover, put lid on and simmer 1 1/2 to 2 hours or until meat is fork tender. Skim off fat; check seasonings. Add potatoes. Pour into 9x12 inch baking dish to serve. Sprinkle with parsley. Serves Beef stock can be sub. for water for a richer dish; but if you do, cut the salt back.
- 4 slices bacon diced
- 1 tablespoon olive oil
- 1 1/2 pounds stew beef lean, cut into small pieces
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 8 ounces sliced mushrooms
- 1 cup sliced celery
- 1 1/2 cups chopped onion
- 6 cups beef broth
- 1 bay leaf
- 1/3 cup pearled barley
- 2 cups sliced carrot
- 2 cups diced turnip
- 1 large baking potato cut cubes
- 1 cup green peas frozen, thawed
- 2 tablespoons flour blended with 2 tablespoons cold water optional
Cook bacon over medium-low heat in a large stockpot or Dutch oven until almost crisp.
Toss stew beef pieces with the flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add to the bacon mixture. Add olive oil. Add mushrooms, celery, and onion. Cook over medium heat, stirring frequently, until beef is browned and onion is tender. Add beef broth and bay leaf. Cover and simmer over medium-low heat for 45 minutes. Add barley, carrots, and turnip. Reduce heat to low. Cover and simmer for 25 minutes. Add potatoes and simmer for about 25 minutes longer, or until vegetables and meat are tender. Add peas and cook for 10 minutes longer.
If desired, stir in the flour and water mixture. Cook, stirring, until thickened and bubbly.
- 1/4 pound salt pork cut in 1-inch strips, or about 5 to 6 slices bacon, diced
- 1 in large onion cut 1-inch chunks
- 4 to 6 green onions sliced
- 1 1/2 tablespoons flour
- 2 leaves bay
- 1 teaspoon dried leaf thyme
- 1/4 cup dry white wine
- 3 pounds potatoes red, yellow, or variety, cut in 1-inch chunks
- 3 cups chicken broth
- 1/4 teaspoon pepper
- sweet ground paprika optional
In a large saucepan or Dutch oven, cook the salt pork or bacon until crisp. Add onions and cook until they soften somewhat, about 4 or 5 minutes. Sprinkle flour over the onions, add bay leaves and thyme; increase the heat to high. Pour in wine and stir to loosen brown bits from the bottom of the pan. Cook for about 2 minutes, or until wine has evaporated.
Add potatoes, broth, and pepper. Cover and bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 45 to 60 minutes. Sprinkle with paprika, if desired. Taste and adjust seasonings. Remove bay leaves before serving.