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Dutch Beef Stew

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!

Course Beef, Main Course
Servings 4 people


  • 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


  1. 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.