Nº 01 · Dutch & European · serves 4

Dutch Beef Stew

Name: Dutch Beef Stew
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 tbsp flour; 1 tbsp oil; 500 g braising beef (chuck), cut into 4 cm chunks; 600 g waxy potatoes (3 large); 3 carrots; 2 onions, cut into half-moons; 250 ml beef stock; 1 tbsp mustard; 1 tbsp vinegar; 1 tsp brown sugar; 2 bay leaves; salt and pepper

Meltingly tender beef, sweet carrots and potatoes in a gently tangy gravy: Dutch winter comfort food that fills the whole house with the most wonderful smell.

€10–12approx. €2.50–3.00 ppMild20 min prepLOW 8–9 hrs · HIGH 5–6 hrs

Budget version · from €10–12Just the essentials, with money-saving tips

Method

1
Dust the meat with flour, salt and pepper. Brown it all over in hot oil in two batches; this gives you flavour and a nicely thickened gravy.
2
Cut the potatoes and carrots into large chunks and put them in the bottom of the slow cooker, where it's hottest. Lay the meat on top.
3
Soften the onions in the same pan for 3 minutes. Deglaze with the stock, mustard, vinegar and sugar, scraping up all the browned bits.
4
Pour this over the meat, tuck in the bay leaves and put the lid on. Cook for 8–9 hours on LOW or 5–6 hours on HIGH.
5
Fish out the bay leaves and taste: season with salt, pepper and an extra splash of vinegar if you like. The meat should fall apart.

Flavourful Cooking · slowcookerspain.com/en/recipes/dutch-beef-stew/

Ingredients serves 4

Method