Dutch beef stew – stoofschotel rundvlees: Taste Tradition!
A hearty and flavorful Dutch beef stew, known as stoofschotel rundvlees, perfect for warming up on cold days.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Dutch
- Diet: Gluten Free
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add the beef cubes and brown on all sides.
- Remove the beef and set aside. In the same pot, add onions and garlic, sauté until translucent.
- Add carrots and cook for another 5 minutes.
- Stir in the tomato paste, then return the beef to the pot.
- Pour in the red wine and beef broth, add thyme and bay leaves.
- Bring to a boil, then reduce heat to low and cover.
- Simmer for 2-3 hours until the beef is tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker stew, you can add a cornstarch slurry towards the end of cooking.
- This stew tastes even better the next day, so consider making it ahead of time.
- Serve with crusty bread or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg