UPGRADE your Beef Stew Meat with this Dutch Ingredient | 1000 Subscriber Special!

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

blade steak

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken is leaner; pork is often cheaper.

Season 1 kilo of blade steak generously with salt and black pepper on both sides, and dry the meat with a paper towel for extra browning.

Grab 1 liter of boiling water and add 2 beef stock cubes to it, or use any other beef stock you prefer.

Set aside 6 cloves and 2 bay leaves, and cut 4 medium yellow onions into rings.

In a heavy-duty cast iron Dutch oven, melt 50 g of unsalted butter.

Sear the seasoned meat in batches until a nice brown crust forms, then set aside.

Add the sliced onions to the pan and fry for about 3 to 4 minutes until they are nicely translucent and brown.

Add a splash of 40 to 60 mL of white distilled vinegar to the pan to deglaze, scraping up the good bits from the bottom.

Pour in 50 mL of beef stock, and add the bay leaves and cloves; let it simmer.

Return the seared meat to the pan with the juices, ensuring the meat is fully submerged.

Add 2-3 slices of gingerbread to the pot, which will balance the sauce with a sweet flavor and help bind it.

Bring everything to a simmer again, then turn the heat to low and let it cook for at least 3 hours, stirring occasionally to prevent burning.

While the meat is cooking, prepare the sides: Cut unpeeled russet potatoes into cubes, dry them, and season with potato Brava spices, mixing in some oil.

Place the seasoned potatoes in an air fryer at 180°C (300°F) for about 22 to 26 minutes, shaking them around every 5 minutes for even browning.

Cut broccoli into smaller florets, coat with olive oil, season with salt and pepper, and place on a baking tray lined with parchment paper.

Sprinkle a good amount of Parmesan cheese over the broccoli and bake in the oven at 220°C (430°F) for around 12 to 14 minutes.

Check the meat for doneness before serving the sides to ensure everything is hot.

Plate the dish by placing the vegetables on one side, the potatoes on the other, and the blade steak beef stew in the center, adding some of the sauce over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens