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Beef stew — image

Beef stew

Dutch pride; in our country, we have been braising our meat for centuries; the meat becomes wonderfully tender without complicated techniques.

The powerful, spicy flavor forms the ideal base for, for example, a delicious hachee or another stew!

Ingredients

200gWinter carrot
2units.itemsOnions
1units.itemsLeek
1kgBeef chuck
3units.eetlepelSunflower oil
200mlRed wine
2units.eetlepelEuroma Zwolsche Stew
4units.eetlepelBalsamic vinegar
150gButter
320gpearl onions (jar)
600mlBeef broth

Preparation

  1. Cut the carrot into small pieces. Finely chop the onion and wash and finely slice the leek. Cut the meat into 2-centimeter pieces and sprinkle with salt if desired.
  2. Heat the oil in a large casserole and brown the meat on all sides in 2 batches. Remove the meat from the pan, leaving the fat behind.
  3. Sauté the chopped vegetables for 5 minutes over low heat in the remaining fat.
  4. Add the wine and bring to a boil. Add the meat, Zwolsche stoof, pepper and salt if desired, vinegar, and the stock. Bring to a boil and let simmer for 3 hours over low heat.
  5. Add the butter, let it melt, and simmer for another 5 minutes. Drain the pearl onions and heat them for 10 minutes. Season the stew with pepper and salt if desired. Delicious with mashed potatoes and green beans.