Autumn Stew, Creamy Potato Puree & Crispy Kale

When it gets cold outside, stew is definitely one of my favorites! For this stew I used the meat from the farm ‘De Groene Griffioen’. On this farm the cows have a dual purpose; milk and meat. Moreover these cows get the leftovers grains from the local windmill as nutrition. A great sustainable farm which I love to support. And the meat tastes so great, especially in this stew recipe!

Stew, Mashed Potatoes & Crispy Kale

Servings 2 servings
Prep Time 10 mins
Cook Time 3 hrs
5 mins

Equipment

  • Cooking pan
  • Puree Squeezer

Ingredients

Stew Ingredients

  • 400 gram Meat for stew; like Chuck Roast or Flat Iron Steak
  • 4 tbsp Flour
  • 50 gram Butter
  • 1 Onion
  • 3 Sundried Tomatoes
  • 1 clove Garlic
  • 1 Bay Leaves
  • 2 Cloves
  • 100 ml Red Wine
  • 400 ml Stock
  • Pinch of Cinnamon
  • 1 tbsp Apple Syrup

Potato Puree Ingredients

  • 700 gram Crumbly Potatoes
  • 1 tbsp Butter
  • Pinch of Nutmeg
  • 150 ml Milk

Crispy Kale

  • Some Kale
  • 2 tbsp Olive Oil
  • Pinch of Salt

Instructions

Preparation

  • Cut the meat in small cubes, the onion in rings, the sundried tomatoes in smaller pieces and take-off the outside of the clove of garlic.
  • Mix the cubes of meat in a bowl with the flour. Make sure all the cubes of meat are covered with a thin layer of flour.

Let's start!

  • Heat the butter in a cooking pan, and add the onion. Bake this until the onions are glossy and caramelized.
  • Add the meat cubes, and bake them brown.
  • Then you can add the red wine. Use a spatula to scrape the flour off the bottom of the pan. You want to do this to make sure the flour doesn't burn during the cooking process.
  • Then add all other stew ingredients, except the apple syrup.
  • Let it cook for about 2,5 hours. Make sure to take off the lid the last hour so the sauce boil down.

The Potato Puree

  • Peel the potatoes, and cook them in a small amount of water. You can also steam the potatoes for this!
  • Then crumble the cooked potatoes with the puree squeezer. Add the nutmeg, butter, milk and a pinch of salt and pepper. Mix until you have a creamy potato puree.

Kale Crisps

  • Preheat your oven on 100 degrees Celsius or 212 degrees Fahrenheit.
  • Clean and dry the kale. Use some scissors to cut the kale leaves in smaller sizes.
  • Mix the kale leaves with some olive oil and a pinch of salt.
  • Bake the kale leaves for 35 minutes in the preheated oven.

Finishing Touches

  • Add the apple syrup to the stew and mix it.
  • Serve the stew with the kale crisps, puree & mustard.
Course: Dinner
Cuisine: Dutch
Keyword: Comforting

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Like
Close
Dutch Food Heritage © Copyright 2022. All rights reserved.
Close