Перевод этого рецепта на ваш язык... Страница будет автоматически обновлена.
Stoofvlees met Bier en Appelstroop
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.
🧂 Ингредиенты
- 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
- Salt(to taste)
- Black pepper(freshly ground, to taste)
👨🍳 Инструкции
- 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.
💡 Профессиональные советы
- ✓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.
✨ Идеи для вариаций
Вдохновение для вашей собственной версии этого рецепта
- 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.