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Home Stoofvlees met Hertog Jan bier

Beef stew Comfort food Beer Dutch Winter Weekend

Stew is the kind of dish that speaks for itself. You put the lid on, and a few hours later you bring something to the table that leaves everyone quiet. Using Hertog Jan as a base gives you a deep, slightly bitter sauce that perfectly complements the meat. Spoon it into generous bowls and serve with some bread for the sauce. Enjoy.

x_ckl_recipe_markerBeef stew with Hertog Jan beer This beef stew with Hertog Jan is a classic that proves itself at the table. Dark beer, tender braising beef and a sauce you want to mop up with bread. How to make beef stew with Hertog Jan beer? Main course Dutch 4 people 20 min 3 hours

Pat the stewing beef dry with kitchen paper and cut it into large pieces of about 4 by 4 cm. Season generously with salt and pepper.
Heat a good splash of olive oil in a heavy Dutch oven over high heat. Brown the meat in batches on all sides. Set the browned pieces aside on a plate.
Turn the heat down a little and sauté the sliced onions in the same pan until translucent and lightly golden, about 8 minutes. Add the garlic and fry for another minute.
Add the tomato paste and cook it for 2 minutes so the sharp taste mellows. Deglaze with the Hertog Jan Grand Prestige. Scrape up any browned bits from the bottom of the pan.
Add the beef stock, bay leaves, thyme, juniper berries and the brown sugar. Return the meat to the pan. The meat should be just covered; add extra stock if necessary.
Place the slices of ontbijtkoek (Dutch spiced cake) on top of the stew. They will slowly dissolve and thicken the sauce in a traditional way.
Bring everything to a gentle simmer. Put the lid on the pan and let the stew simmer over low heat for at least 2.5 hours. Stir occasionally and check if the meat falls apart. If not, give it a little more time.
Taste the sauce and adjust seasoning with salt, pepper and optionally a splash of vinegar for some brightness. Remove the bay leaves and the thyme sprigs.
Ladle the stew into deep bowls and serve with fries, mashed potatoes or a large piece of bread. Feel free to put the rest of the beer on the table.

Beef stew Comfort food Beer Dutch Winter Weekend 1 kg stewing beef 2 bottles Hertog Jan Grand Prestige (à 300 ml) 300 ml beef stock 3 onions, finely chopped 3 cloves garlic, finely chopped 2 tablespoons tomato paste 2 slices ontbijtkoek (Dutch spiced cake) 1 tablespoon brown sugar 3 bay leaves 4 sprigs fresh thyme 6 juniper berries, lightly crushed Olive oil for cooking Salt and freshly ground pepper Splash of red wine vinegar (to taste) Heavy Dutch oven with lid Chopping board Sharp knife Wooden spoon Kitchen paper Deep bowls Bowls bowls-1 Deep plates deep-plate Chopping Board chopping-board Casserole casserole Cookinglife Soup Bowls / Bowls Nola Pink ø 17 cm – 6 pieces Cookinglife Kom Alessi Bowls All-Time ø 16.5 cm - 4 pieces - Guido Venturini - AGV29/3 Alessi ["bowl"] Cookinglife Soup Bowls / Bowls Serene Blue ø 14 cm - Pottery - 4 pieces Cookinglife Kom Cosy & Trendy Soup Bowls / Bowls Bistro Mustard Yellow Ø 16 cm - 6 pieces Cosy & Trendy Kom Rendang Daging foodies-rendang-daging Kale Stamppot foodies-stamppot-boerenkool Classic Draadjesvlees foodies-klassiek-draadjesvlees Groninger mustard soup foodies-groninger-mosterdsoep

Recipe

Beef stew with Hertog Jan beer

This beef stew with Hertog Jan is a classic that proves itself at the table. Dark beer, tender braising beef and a sauce you want to mop up with bread.

Course	Main course
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	20 min
Total	3 hours

Equipment

Heavy Dutch oven with lid
Chopping board
Sharp knife
Wooden spoon
Kitchen paper
Deep bowls

Ingredients

1 kg stewing beef
2 bottles Hertog Jan Grand Prestige (à 300 ml)
300 ml beef stock
3 onions, finely chopped
3 cloves garlic, finely chopped
2 tablespoons tomato paste
2 slices ontbijtkoek (Dutch spiced cake)
1 tablespoon brown sugar
3 bay leaves
4 sprigs fresh thyme
6 juniper berries, lightly crushed
Olive oil for cooking
Salt and freshly ground pepper
Splash of red wine vinegar (to taste)

How to make beef stew with Hertog Jan beer?

Pat the stewing beef dry with kitchen paper and cut it into large pieces of about 4 by 4 cm. Season generously with salt and pepper.
Heat a good splash of olive oil in a heavy Dutch oven over high heat. Brown the meat in batches on all sides. Set the browned pieces aside on a plate.
Turn the heat down a little and sauté the sliced onions in the same pan until translucent and lightly golden, about 8 minutes. Add the garlic and fry for another minute.
Add the tomato paste and cook it for 2 minutes so the sharp taste mellows. Deglaze with the Hertog Jan Grand Prestige. Scrape up any browned bits from the bottom of the pan.
Add the beef stock, bay leaves, thyme, juniper berries and the brown sugar. Return the meat to the pan. The meat should be just covered; add extra stock if necessary.
Place the slices of ontbijtkoek (Dutch spiced cake) on top of the stew. They will slowly dissolve and thicken the sauce in a traditional way.
Bring everything to a gentle simmer. Put the lid on the pan and let the stew simmer over low heat for at least 2.5 hours. Stir occasionally and check if the meat falls apart. If not, give it a little more time.
Taste the sauce and adjust seasoning with salt, pepper and optionally a splash of vinegar for some brightness. Remove the bay leaves and the thyme sprigs.
Ladle the stew into deep bowls and serve with fries, mashed potatoes or a large piece of bread. Feel free to put the rest of the beer on the table.

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Stew actually improves if you make it a day in advance. The flavours will deepen and the sauce becomes even richer. After it cools, store it in the fridge and reheat gently over low heat the next day. This is exactly the sort of dish that makes you twice as happy.

Serve this stew in large, deep bowls so the sauce has nowhere to run. A good bowl also retains heat, keeping the dish warm at the table. This is how a stew should be served: warm, generous and unhurried.