Recipe by: Marchien Vuijk
Source: Family Recipe
- 2 pounds beef, cubed in ½ in. pieces, blotted dry with paper towel, lightly seasoned with salt and pepper
- 3 tablespoons butter
- 2 pounds yellow onions (about 4 large), finely chopped
- ¼ cup all-purpose flour
- 4 cups good quality beef stock
- 3 large bay leaves
- 4 cloves
- 4 juniper berries (look in health food stores or order online)
- 10 black peppercorns
- 2 tablespoons red wine vinegar
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Melt the butter in a Dutch oven over medium-high heat. Brown the beef on all sides, working in batches so as not to overcrowd. Transfer to a plate and set aside. Leave the browned bits in the pan (important for flavor).
- Add the onions and some more butter if needed and cook until caramelized, about 25 minutes.
- Add the flour and stir until combined. Add the beef to the onions, stir to combine, and cover with the beef stock. Add the seasonings and red wine vinegar, stir to combine.
- Increase the heat and bring the stew to a boil. Reduce the heat to low, cover, and simmer for 2½ hours.
- Uncover and simmer for another 30 minutes to further thicken the stew. Add salt, pepper and more red wine vinegar to taste.
- Serve with mashed potatoes, braised red cabbage and dutch applesauce
Download PDF version here: Dutch Beef and Onion Stew Marchien Vuijk