Dutch Beef Stew | Recipe by Jeffrey Vermaesen

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar cooking medium.

Pour 500 ml of vinegar and 500 ml of water into 1 kg of beef, add 4 bay leaves and 4 cloves, and let it marinate in the fridge for 1 night.

Pat the beef dry and set the marinade aside.

Melt butter and brown the 1 kg of beef in 2 or 3 separate batches, then set aside.

Add 2 tbsp of sunflower oil to the pot.

Add 2 onions cut into half rings and cook for 10 minutes on low heat.

Add the marinade to the pot.

Add 160 grams of brown sugar and 6 tbsp of apple syrup; stir to combine.

Add the browned beef back into the pot and simmer for at least 1.5 hours.

Add 4 slices of gingerbread and 30 ml of Tabasco chipotle (optional) and simmer until the gingerbread is gone, which will thicken the sauce.

Serve with fresh fries, finishing with parsley and fresh mayonnaise.

Cooking Techniques

Equipment Needed

Spice Level: