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Ossenworst Stoofpot
A hearty and flavorful stew made with Ossenworst (a smoked beef sausage), root vegetables, and a rich, savory broth. This dish offers a unique take on traditional Dutch stews.
๐ง ์ฌ๋ฃ
- 500 g Ossenworst(sliced into 1-inch pieces)
- 2 tbsp Butter
- 2 medium Onions(chopped)
- 3 medium Carrots(peeled and diced)
- 2 medium Celery stalks(diced)
- 400 g Potatoes(peeled and cubed)
- 750 ml Beef broth
- 2 tbsp Tomato paste
- 2 Bay leaves
- 3 Thyme sprigs
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley(chopped)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat.
๐ก ์ ๋ฌธ๊ฐ ํ: Using a Dutch oven ensures even heat distribution. - 2
Add the chopped onions, carrots, and celery. Sautรฉ until softened, about 8-10 minutes.
โฑ๏ธ 8-10 minutes - 3
Stir in the tomato paste and cook for 1 minute until fragrant.
โฑ๏ธ 1 minute - 4
Add the sliced Ossenworst to the pot and brown lightly on all sides, about 5 minutes.
โฑ๏ธ 5 minutes๐ก ์ ๋ฌธ๊ฐ ํ: Browning the Ossenworst adds depth of flavor. - 5
Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
๐ก ์ ๋ฌธ๊ฐ ํ: Deglazing the pot with broth enhances the stew's flavor. - 6
Add the cubed potatoes, bay leaves, and thyme sprigs. Season with salt and pepper.
- 7
Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 1 hour and 15 minutes, or until the vegetables are tender and the flavors have melded.
โฑ๏ธ 1 hour 15 minutes๐ก ์ ๋ฌธ๊ฐ ํ: Stir occasionally to prevent sticking. - 8
Remove the bay leaves and thyme sprigs before serving.
- 9
Taste and adjust seasoning with salt and pepper if needed. Ladle the stew into bowls and garnish with fresh chopped parsley.
๐ก ์ ๋ฌธ๊ฐ ํ: A dollop of sour cream or a side of crusty bread complements this dish well.
๐ก ์ ๋ฌธ๊ฐ ํ
- โIf Ossenworst is not available, a good quality smoked beef sausage can be substituted, though the flavor profile will differ.
- โFor a thicker stew, you can mash some of the cooked potatoes against the side of the pot or create a slurry with a tablespoon of cornstarch and a little water.
- โThis stew tastes even better the next day, allowing the flavors to deepen.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a splash of red wine to the broth for a richer, more complex flavor.
- Include other root vegetables like parsnips or turnips for added variety.