It's chilly, the fireplace is burning bright and you are save and sound at home. The december month just calls for a good beef stew! This is comfort food to the max! The recipe was made for Sinterklaas evening and is made with 'kruidnoten'. Perfect for bigger groups to serve with some bread, fries or rice and the kids will love it too!!
It actually was the first time I had some difficulties writing this recipe in English as 'kruidnoten' and 'appelstroop' are just not translatable and not easily available in other countries. You might be able replace the kruidnotennoten for gingerbread, pain d'epices, spice cake of speculaas, but you can also make them your self using our Kruidnoten recipe.
Ingredients (serves 4)
750 grams of beef that is high in collagen high like chuck or boneless short rib
2 table spoons of oil and 2 table spoons of butter
500 ml of beef broth lukewarm
4 bay leaves
4 juniper berries
100 ml of vinegar
80 grams 'kruidnoten'
2 tablespoons 'appelstroop'
1 teaspoon cornflour (optional)
Cut the beef in cubes and slice the unions
Cook the beef and unions in a dutch oven (preferably from Le Creuset) in the oil and butter mix on medium heat until golden brown. Add salt and pepper to season.
Turn of the heat and leave to cool a little bit
Add the lukewarm beef broth and vinegar
Add the bay leaves, juniper berries and cloves. I always put them in disposable filter bag for loose tea. This way it's easy to remove them in one go.
Leave this on a very low heat to simmer for at least 3 hours, but preferably 6 hours. The more the better.
Add the 'kruidnoten' and the 'appelstroop' and the 'pepernoten'. This will make the stew thicker. If it's not thick enough you can thicken it by taking one teaspoon of cornflour and mix it with a bit of cold water. Add this to the stew and it will thicken without losing any of the great flavour.
I served it with fries and broccolli but there are many ways to serve this delicious, festive and very comforting dish.