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!

Mar 30, 2009

Stoofvlees Marinade

  I have a confession to make: I love eating beef stew with French fries. Just French fries. Skip the salad or greens, just give me the meat and fries and I’m a happy Dutch girl. It’s my favorite kind of ‘junk food’. We call it “stoofvlees” here. There are tons of different ways to make stoofvlees. It even depends on what part of the Netherlands you live in—in the…