Stoofvlees met Bier en Appelstroop

Name: Stoofvlees met Bier en Appelstroop
Prep time: PT30 minutes
Cook time: PT3-4 hours
Total time: PT3.5-4.5 hours
Yield: 6
Cuisine: Netherlands
Ingredients: 1.5 kg Beef chuck roast (cut into 2-inch cubes); 3 large Onions (sliced); 3 tbsp Butter; 3 tbsp All-purpose flour; 750 ml Dark beer (e.g., Leffe, Grimbergen, or other Belgian dubbel); 250 ml Beef broth; 3 tbsp Apple stroop; 2 tbsp Dijon mustard; 2 leaves Bay leaves; 4 whole Cloves; 2 sprigs Fresh thyme; undefined undefined Salt (to taste); undefined undefined Black pepper (freshly ground, to taste)

A rich and hearty Dutch beef stew, slow-cooked in dark beer with the sweetness of apple stroop and a hint of mustard. This dish is a classic example of Dutch comfort food, perfect for a cold day and traditionally served with fries.

準備時間30 minutes

調理時間3-4 hours

合計時間3.5-4.5 hours

分量6

難易度Challenging

オリジナル· Feb 8

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👨‍🍳 作り方

1
Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Toss with flour until evenly coated.
2
Melt butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until deeply colored on all sides. Remove beef and set aside.
3
Add the sliced onions to the pot and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for 1 minute more.
4
Pour in the dark beer, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce slightly for about 5 minutes.
5
Return the beef to the pot. Add beef broth, apple stroop, Dijon mustard, bay leaves, cloves, and thyme sprigs. Stir to combine.
6
Bring the stew to a gentle simmer. Cover the pot and transfer to a preheated oven at 150°C (300°F) for 3 to 4 hours, or until the beef is fork-tender. Stir occasionally, adding a little more broth or water if it becomes too dry.
7
Remove the bay leaves and thyme sprigs before serving. Taste and adjust seasoning with salt and pepper.
8
Serve hot, traditionally with fries and a dollop of mayonnaise.

調理履歴を記録する

💡 プロのコツ

✓For a deeper flavor, use a good quality dark or Belgian beer.
✓If you don't have apple stroop, you can substitute with a mix of molasses and a little apple cider vinegar.
✓The stew can be made a day in advance; the flavors meld beautifully overnight.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a slice of gingerbread (ontbijtkoek) to the stew during the last hour of cooking to help thicken the sauce and add a subtle spice.
Include root vegetables like carrots or parsnips in the stew during the last hour of cooking.
For a spicier version, add a teaspoon of sambal oelek.