400gramMeat for stew; like Chuck Roast or Flat Iron Steak
4tbspFlour
50gramButter
1Onion
3Sundried Tomatoes
1cloveGarlic
1Bay Leaves
2Cloves
100mlRed Wine
400mlStock
Pinch of Cinnamon
1tbspApple Syrup
Potato Puree Ingredients
700gramCrumbly Potatoes
1tbspButter
Pinchof Nutmeg
150mlMilk
Crispy Kale
SomeKale
2tbspOlive Oil
Pinchof 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.