Mar 31, 2009

Stoofvlees Part II


Stoofvlees part II. Part I can be found right here.

Sure it was a little cruel to leave you hanging for a full day, but the meat had to marinate! Okay, so I got a little kick out of it as well. What can I say? I have a cruel streak! 

Time to cook up a storm now, though! Let me make it up to you.



butter or oil
1 large onion
1  1/2 to 2 cups beef broth
3 bay leaves
2 tbsp all-purpose flour
1/4 tsp sweet paprika powder
1/4 tsp mustard powder
1/8 tsp pepper
1/4 tsp salt
1 tbsp molasses



The meat will have a pretty good flavor right now. I’m picking out the garlic cloves and most of the rosemary but am leaving the red onions in there. Of course you can add the garlic as well, if you like. Just give it a rough chop then.


Onions, what a novel idea! Chop a large one :)


I’ve prepared 2 cups of beef broth and grabbed 3 dried bay leaves. This is more beef broth than I need—I just like to keep a little extra nearby in case the sauce gets too thick.


I’ve combined 2 tbsp all-purpose flour with 1/4 tsp sweet paprika powder, 1/4 tsp mustard powder, 1/4 tsp salt and 1/8 tsp pepper.


Sprinkle the flour mix over the meat.


Heat 2 tbsp butter or oil. Add the meat and onions and cook over medium heat for about 5 minutes.


Pour about 1 1/2 cups beef broth in there and get the bay leaves in there as well. Pop the lid on and simmer the meat for 45 minutes.


This is what my stew looked like after 45 minutes. Time for the next ingredient.


I just knew I could use the molasses for something other than cookies! Put 1 tbsp (or 2 if you like it sweeter) molasses in there. This really makes a huge difference flavor-wise! For the Dutchies among you; add some appelstroop in stead to get the same effect! Put the lid back on and simmer the stew for another 45 minutes.


The 90 minute shot! It should become a thicker stew by now. The smell is going to be awesome at this point. Time to let the sauce cook down a little, so simmer the stew without the lid on (over very low heat) for 15 minutes.


Remove the bay leaves and season the stew with lots of pepper and a little salt to taste. All the steam makes it hard to get decent photos. My bad!


Now the next step is completely optional. Call it a personal preference. I’ve taken 1/3 to 1/2 of the stew meat out there and gave it a few blitzes in my food processor, so it ended up as little meat threads. This will thicken everything even more and make the stew really stick to your fries, it’s great! I know, I’m bad!

Put it back in with the rest – if it’s too thick, just add a little beef broth until you have a sauce consistency you like – and simmer the stew for another 5 minutes.


I’m really addicted to the combination of this stew with loads of crispy French fries. It’s a match made in culinary heaven. Well…. culinary, I don’t know about that. But it’s good, though!

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    1. 1

      Kay, that looks bloomin’ marvelous! I just want to go all out and make that gorgeous looking pot of yumminess!

      LizzieBee on Mar 31, 2009 @ 8:33 am Reply
    2. 2

      That dish looks delicious and tasty! Now, I’m hungry…



      Rosa on Mar 31, 2009 @ 11:56 am Reply
    3. 3

      I like to “shred” stew meat also. Wonderful combination of seasonings!

      Ann from Montana on Mar 31, 2009 @ 1:57 pm Reply
    4. 4

      It certainly looks delicious to me, with so many of my favorite flavors. Going right into my bookmarks folder of recipes to try!

      Kalyn on Mar 31, 2009 @ 2:29 pm Reply
    5. 5

      Hi Kay! So sorry about the mistake about the measurements. I commented as well on my blog, but I must’ve been a little spacey. I was actually surprised the measurements were not in metric! :-) Hope you’ll forgive me!

      Meaghan on Mar 31, 2009 @ 8:44 pm Reply
    6. 6

      No problem, Meaghan, I had to laugh a little. I’m usually scolded for not providing quantities in metric as well :)

      Kay on Mar 31, 2009 @ 8:49 pm Reply
    7. 7

      Looks good. but Please Please Please Pretty Please fix your RSS feed…

      werner on Mar 31, 2009 @ 9:44 pm Reply
    8. 8

      Sorry Werner, still no word from wordpress and after googling it, it appears to be a problem a lot of people have with feedburner and wordpress. It started after the pre vious upgrade. Tried everything I can think of, but it’s still not working, so it’s out of my league.

      Kay on Mar 31, 2009 @ 9:50 pm Reply
    9. 9

      Oh ok.. I’m doing most my reading through google reader but now with your post i only get a small part of the post and no pictures.

      But if you’re aware and trying to solve it i’m gonna be patient :)

      werner on Mar 31, 2009 @ 9:54 pm Reply
    10. 10

      I’m hoping a next wordpress upgrade -whenever that will be- will have a fix for this, but so far it seems to be a glitch between wordpress and feedburner.

      Kay on Mar 31, 2009 @ 9:58 pm Reply
    11. 11

      I am just curious as to what kind of pot you are using here? Do you have any recommendations for pots and pans? Thanks!

      Lisa on Apr 1, 2009 @ 1:11 am Reply
    12. 12

      Wow, that looks-well, I have no words-yummy! I wanted to see the fries though picking up the stew :)

      Tami Lyn on Apr 1, 2009 @ 2:45 am Reply
    13. 13

      This is good stuff! What I like about recipes like this is that it can be prepared well in advance and when timed correctly, your guests will arrive just when you’re plating these! Thanks for sharing yet another brilliant recipe!

      Mrs Ergül on Apr 1, 2009 @ 6:19 am Reply
    14. 14

      Lisa, I’m currently using a Tefal – Jamie at home (Jamie Oliver) cast iron stew pan. Even though it looks pretty and sleek and is cheaper than Le Creuset, I’m not too happy with it. The enamel is already chipping off after only 4 months of use and that really shouldn’t happen to a $120 cast iron pan. So I think my next one will be a Le Creuset! I would not recomment this one.

      Kay on Apr 1, 2009 @ 7:13 am Reply
    15. 15

      Part II of the series definitely satisfied me! And “ugh” about those WordPress problems–I ran into my own problems w/Blogger the other day. We will just visit your main site instead of using our readers.

      Passionate Eater on Apr 1, 2009 @ 7:18 am Reply
    16. 16

      Passionate eater, I’m not entirely sure if these problems lie with wordpress or feedburner. Or a combination of the two. WordPress made quite a few bizarre changes over the past few months; the entire interface changed and there are lots of bugs, I think. But it sure is annoying because I don’t know how to fix it and they’re not responding at all.

      Is Blogger any good?

      Kay on Apr 1, 2009 @ 7:20 am Reply
    17. 17

      Your stew looks delicious! Serving w/ crispy fries has peaked my interest, I just may have to try that method! Thanks for sharing this recipe.

      Christy on Apr 1, 2009 @ 6:38 pm Reply
    18. 18

      Kay, als ik een tip mag geven.. De ouderwetse, oranje stoofpannen van de Hema zijn werkelijk on-ver-woest-baar!

      Ilona on Apr 2, 2009 @ 3:53 pm Reply
    19. 19

      Ilona, hebben die ook zo’n lichte emaille binnenkant? Mijn pan moet aan de binnenkant licht zijn, omdat het anders erg moelijk fotograferen is.

      Kay on Apr 2, 2009 @ 4:01 pm Reply
    20. 20

      Kay, is this the zuurvlees my husband gets at the friture with fries and mayo? It smells AWFUL. We’re in Limburg so we’re SOUTH like you said they do too much vinegar if this is the same meat.

      Laura K, on Apr 4, 2009 @ 6:23 pm Reply
    21. 21

      Laura, the version they sell in Limburg is indeed Zuurvlees. I can’t stand the stuff, stew meat was not supposed to be that sour and acidic :)

      Kay on Apr 4, 2009 @ 6:27 pm Reply
    22. 22

      I love my Allclad pots. They are heavy and cook evenly. The “Dutch Oven” is perfect for browning and slow cooking meat. I call it my “magic pot” because everything always turns out well. It’s expensive but will last a lifetime. The sets are a lot cheaper than the individual pieces and there is a web site that sells seconds at a cheaper price.

      Courtney on Apr 5, 2009 @ 12:55 am Reply
    23. 23

      I made this for dinner tonight!!!! It was very yummy! It took a little planning to get the meat marinading in time, but it was worth it. So flavorful!

      How do you think this would do in a slow cooker?

      AlaskaTeacher on Apr 10, 2009 @ 6:16 am Reply
    24. 24

      AlaskaTeacher, I don’t have a slowcooker anymore—my slowcooker didn’t seem to simmer—but I used to make stews in it all the time, so this will probably work very well.

      Kay on Apr 10, 2009 @ 8:07 am Reply
    25. 25

      This looks lovely.

      I can’t believe I’ve never had this in Holland (I’m Dutch/American).

      I am, however, VERY familiar with appelstroop. Yum.

      Nellie on Apr 23, 2009 @ 6:28 pm Reply

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