Beef stew with gingerbread
This is how you make a beef stew.
Ingredients · Servings 4
- 800 gr round rib eye steak
- 3 stalks of celery
- 2 onions
- 3 fives
- 400 ml beef broth
- 100 g gingerbread
- 3 bay leaves
- 25 g butter
- Salt and pepper
- Olive oil
- homemade mashed potatoes
Method · 3 h 20 min
- Pat the beef short ribs dry with paper towels. Sprinkle them generously with salt and pepper, then cut them into coarse pieces of about 4 centimeters. Set aside.
- Wash the celery (reserve the celery leaves and chop finely) and cut into thin rings. Clean the carrots and cut into 0.5-centimeter slices. Peel the onions and chop finely.
- Heat a splash of olive oil in a heavy-bottomed pan (preferably a stewing pan), add the butter, and let it melt. Wait until the bubbles have disappeared, then sear the pieces of beef short ribs (in several batches) in a single layer over high heat until browned on all sides. Take your time with this. The browner, the better. Do not clean the pan in between batches; the browned pieces of meat will come loose from the pan later and make the stew extra tasty. Place the meat on a plate.
- Put the onion, celery, and carrot slices in the pan (do not clean them yet) and fry for 2-3 minutes until the onion is nicely golden brown. Place the pieces of meat between the vegetables. Crumble the gingerbread over the meat and stir briefly. Tuck the bay leaves between the meat and vegetables and slowly pour in the stock. Bring gently to a boil. Then turn the heat down to very low, so low that the stock simmers very gently. Place the lid on the pan and let it stew for at least 2.5-3 hours until the meat is completely tender and you can easily pull it apart into fine strands.
- You can place the pot on the table, but if you prefer, you can also scoop the meat and vegetables out of the pan and pour some sauce over them. Garnish with the reserved celery leaves. Season further with salt and pepper if desired. We find this stew delicious with mashed potatoes, boiled potatoes, or fried potatoes.
