Stew with homemade fries and salad

Making stew is not difficult, but it does take a lot of time. Not because the preparation has so many steps, but simply because the stew has to cook for a long time. So start on time if you want to make this dish.

Brabant stew

Main course 4 persons Preparation about 20 minutes + 2-4 hours stewing

Ingredients

1kg streaky beef ribs salt and pepper 3 tablespoons flour 30 gr. butter 2 onions 2 cloves of garlic 1 carrot 2 bay leaves 2 sprigs of thyme 2 slices of gingerbread 1 bottle of brown beer

fries/fries

Side dish 4 persons Preparation about 20 minutes

Ingredients

1kg large potatoes oil for frying salt

Extra: Pan for frying

Homemade mayonaise

Preparation about 10 minutes

Ingredients

1 egg yolk salt and pepper 1/2 tablespoons mustard 2-3 teaspoons lemon 150ml sunflower oil

Lettuce

Salad for 4 persons Preparation about 15 minutes

Ingredients

1 head lettuce 1 shallot 3 sweet and sour gherkins 2 tablespoons (homemade) mayonnaise 1 tablespoon tarragon vinegar 2-3 tablespoons sweet and sour gherkins salt and pepper

Optional

Preparing stew

Cut the ribs first into long strips and then into small cubes. The smaller you cut the meat, the faster it will be gently simmered.

Season the meat with salt and pepper and then sprinkle some flour over it. This ensures that your meat will brown nicely, but the flour will also bind together with the butter that you will be frying later.

Place a pan over high heat and let the butter melt. Brown the meat briefly.

Chop the onion. Cut off the bottom of the carrot and cut it into small cubes. The carrot gives a nice sweetness to your stew.

Add the sliced ​​carrot and the chopped onion to the meat in the pan. Add some fresh thyme and a bay leaf.

Chop the garlic into not too fine pieces and add it to the meat in the pan. When everything is well baked, deglaze with beer and let it stand for at least 1.5 to 2 hours on low heat, with the lid half on the pan.

Fries or chips?

Fries or chips? That is the age-old discussion and struggle between the Northern and Southern Netherlands. Whatever it is: it’s tasty, especially with stew. And also easy to make yourself.

Cut the potatoes into strips. Size doesn’t necessarily matter, do what you prefer to eat. Wipe the potatoes dry with a tea towel to remove most of the starch.

Heat oil in a pan to 150 degrees and fry (or rather: cooked) the fries for 4-5 minutes. They don’t have to discolor yet. Remove the fries from the pan and let them cool completely.

When the fries have cooled completely, heat the oil again. This time to 180 degrees. Put the fries back in the pan and fry them for another 3-4 minutes until they are golden brown

making mayonnaise

Place the egg yolk in a bowl with the acidic ingredients: mustard and lemon juice. Mix this well with a whisk.

Add the oil drop by drop while beating. Always a little bit. Stir until that little bit of oil is well mixed and then add more oil. This allows the oil to be well absorbed into the mayonnaise.

The more oil you add, the thicker the mayonnaise will be. Add some salt and pepper to taste halfway through. Beat until you have a nice creamy, firm mayonnaise.

Tip: Always use a bowl with a flat bottom when whisking, otherwise it will fall over while whisking. Do you think beating with a whisk is too much effort? Then use a mixer.

Chop a shallot and add it to the mayonnaise. Cut the gherkins into small cubes and add these too, along with some gherkin juice from the jar.

Add the tarragon vinegar to the other ingredients in the bowl and mix well. Finish the salad by slicing a tomato and adding it to your salad dressing, along with the lettuce.

brag!

Spoon some stew on a plate and place the freshly baked fries next to it. Sprinkle some salt over the fries to taste. Add the salad and your Dutch pot is ready.

Enjoy your dinner!