Dutch Stew beef Dutch hot meal meat A hearthy and veggie-heavy stew, best served when the weather outside is cold and wet. Preparation time 30 minutes Cooking time 450 minutes Serves 4 Ingredients Ingredient Amount Unit Beef 500 grams Sweet onion 2 (large) Garlic 3 teaspoons Leek 1 Beans 200 grams Carrot 300 grams Chick peas 200 grams Mushrooms 200 grams Oudewijvenkoek ↗ 3 slices Beef stock 750 milliliters Dark beer 330 milliliters Appelstroop ↗ 2 tablespoons Mustard 3 teaspoons Bay leaf 4 Pepper Salt Smoked paprika Thyme Instructions Prep Cut the beef into bite-sized chunks Cut all the vegetables into chunks, about 1cm in diameter where applicable Slice off 3 slices of the oudewijvenkoek, about 1cm thick Spread the mustard unto one side of the oudewijvenkoek slices Searing Sear the beef on all sides Remove the beef from the pot Stewing Saute the onions in the pot Add in the garlic, cook for about half a minute Add the leek to the pot, and cook for a minute Add the carrot to the pot Add the beer and beef stock to the pot Add the bay leaves to the pot Add the appelstroop to the pot Stir everything together Add the mustard-laced oudewijvenkoek, with the mustard facing down in the pot Let this stew for about 6 hours, occasionally checking in to make sure its simmering slowly. If too much liquid evaporates, you can add more water or beef stock, the solids should be completely submerged Add the spices (pepper, salt, smoked paprika, thyme) to reach your desired flavour Add the potatoes, chickpeas, and beans to the pot Let it stew for another 90 - 120 minutes