Beef stew with Stroopwafel
In the Netherlands, we traditionally make our beef stew with gingerbread. But what if we replace the gingerbread by Stroopwafels? Well, that is what we did and we can say it is a great success! We have prepared the recipe for you below. This way you can make a surprising version of this traditional dish at home. Serve the stew with fries, potatoes or mashed potatoes.
- Allow the meat to come to room temperature.
- Peel the onions and cut into half rings. Roughly chop the Stroopwafel.
- Pat the meat dry with kitchen paper and cut coarsely (depending on the size of the beef, cut into 2 or 4 pieces). Season with a little bit of pepper.
- Heat the butter in a large pan. Preferably a cast iron pan, as this distributes the heat well.
- Fry the meat for 2 to 3 minutes on high heat, turning halfway through. Move the meat as little as possible during frying to give it a nice brown color.
- Turn the heat down, add the onions and fry briefly.
- Then add the cloves, bay leaf, mustard, Stroopwafel, beer and stock.
- Leave to simmer for at least 4 hours with a lid on the pan and on a small heat on the lowest setting. Stir regularly to prevent burning. Add extra stock if necessary.
- Serve the stew, for example, with mashed potatoes and steamed vegetables.
Times and expectations