Recipe: An old-fashioned stew

The year may have started, but the Christmas holidays officially end on Monday, when schools reopen. I hope you enjoyed it as much as I did. That there were many times with you when you had no idea what day of the week it was. And in any case, many days when time slowly and unnoticed melted away between reading a book, taking a walk, playing a game, filling the glasses again and cooking a satisfying meal.

Perhaps, like me, you are having a little trouble leaving this lovely, warm, lazy in-between and facing the barren, cold, dark month that lies ahead. It has to, unfortunately. But only on Monday. Today we are still in the tail of Christmas holidays. What did you say? What day is today? I have no idea and it doesn’t interest me at all. I’m going to put an old-fashioned beer and gingerbread stew on the fire and then my house will smell sweet and savory and spicy, and then I’ll throw another log in the stove and pick up my book again and… Call it January evasive behavior, but I can heartily recommend it to you.

Old-fashioned stew

(4 persons)

800 g streaky beef ribs; 50 g of butter; 1 tbsp olive oil; 3 onions, chopped; 2 bottles of dark beer; 2 tbsp white wine vinegar; 1 tbsp apple syrup; 1 tbsp coarse mustard; ½ tsp ginger powder; 1 (fresh) bay leaf; 1 sprig of thyme; 2 slices of gingerbread

For the mashed potatoes:

1,250 g floury potatoes, peeled and halved; 200 ml of milk; 1 leaf (fresh) bay leaf; 1 sprig of thyme; 50 g butter; nutmeg

Get Remove the meat from the refrigerator at least one hour before cooking to allow it to come to room temperature.

cuts dice it and sprinkle with salt and freshly ground pepper. Heat the butter and oil in a heavy-bottomed pan and brown the meat on all sides.

Spade remove it from the pan and set it aside. Saute the onions in the shortening until they start to brown. Do this on low heat; the slower it goes, the more flavor the onions get.

donate the beer and vinegar and add the mustard, apple syrup, ginger powder, bay leaf and thyme sprig. Crumble the gingerbread on top and add the meat again.

Bring everything to the boil, put a lid on the pan and reduce the heat to low. Stew the meat for about 2 hours, until it is buttery soft. Turn it a few times in between. You may need to add some extra liquid, or you may have to reduce the cooking liquid a bit at the end.

Make Meanwhile, make the mashed potatoes: cook the potatoes in a little water with a pinch of salt until tender. In a saucepan, bring the milk with the bay leaf and thyme to the boil. Turn the heat to low, let it simmer for 10 minutes and fish out the herbs again.

cuts the butter in dice. Drain the potatoes and mash them together with the milk (as much as necessary) and butter to a puree. Taste and season with salt, pepper and nutmeg. Taste the beef stew and season with salt and pepper if necessary.

serve together, preferably piping hot, accompanied if desired by a bowl of hot, homemade applesauce.

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