Discover this simple recipe for a Slow-Cooked Beef Stew with Speculoos and Apple Butter. You get an effortless meal by cooking it slowly in the crock pot. Be seduced by the warm, slightly sweet flavors of this traditional Dutch Comfort Food.
Slow-Cooker Classic Beef Stew
In this chilly and stormy weather, this Slow-Cooked Beef Stew with Speculoos and Apple Butter is delicious. The Biscoff speculoos and apple butter give this dish a delightful, slightly sweet taste, and the warm spices make this real comfort food. The dish takes quite some time to simmer, but that gives the meat time to absorb all the flavors. And did I mention that it makes your house smell so wonderful?
Our children could have been more enthusiastic at first. When the middle child doesn't like something with meat, he always says he's going to eat vegetarian that day (fortunately, that doesn't happen that often). Our youngest had heard a new word, but didn't know precisely what it meant and how to pronounce it. So he was going to become 'gevegetariaisid' today. Still, he tried it after some persuading and stopped being vegetarian that day.
Classic Slow Cooker Beef Stew with Speculoos
This old-fashioned stew is so delicious because of three ingredients: tender beef, Biscoff speculoos, and apple butter. Ensure you have a good piece of meat without too much fat. The speculoos give this stew a warm and spicy aroma. The apple butter makes it fresh and fruity with a delicious sweetness.
Serve this Beef Stew with Speculoos the old-fashioned way with mashed potatoes and cauliflower. But I also sometimes serve it with some bread (with which you can dip the delicious sauce). Both choices are super tasty, so that I can recommend them. What are we waiting for? Let's continue with this recipe!
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Slow-Cooked Beef Stew with Speculoos and Apple Butter
- 1¼ pound Chuck Roast lean
- 3 tablespoons butter
- 2 red onions sliced
- 2 tablespoons all-purpose flour
- 4 cloves garlic squeezed or chopped finely
- 1¼ cup dark beer
- 2 tablespoons balsamic vinegar
- 2 tablespoons apple butter
- 4 cloves
- 5 juniper berries
- 2 bay leaves
- 8 Speculoos cookies Biscoff
Ingredients you need per step are listed below the step in Italic
- Cut the beef into cubes of approximately 1 × 1 inch (2 x 2 cm). Cut away large chunks of fat.1¼ pound Chuck Roast
- Melt the butter in a frying pan.3 tablespoons butter
- Caramelize the onions in about 3 minutes on medium heat.2 red onions
- Add the beef and garlic to the onions, sprinkle with flour, and fry the meat until it is nicely browned and the fat has melted. Put everything in the slow cooker.2 tablespoons all-purpose flour, 4 cloves garlic
- Add the beer, apple butter, and balsamic vinegar.1¼ cup dark beer, 2 tablespoons balsamic vinegar, 2 tablespoons apple butter
- Place the juniper berries and cloves in a tea infuser. Place it in the liquid.4 cloves, 5 juniper berries
- Place the Speculoos and bay leaves on the meat.2 bay leaves, 8 Speculoos cookies
- Put a lid on the slow cooker and turn the slow cooker on Low for 8 hours.
- Remove the bay leaves and the tea sieve with herbs and stir well.
- Serve. Delicious with mashed potatoes and cauliflower or crispy bread.
- It is best to use a dark, brown beer. This beer is brewed with a pure brown malt, which gives it a sweet taste. Perfect for hash. The beer is the acid that ensures that the meat becomes tender.
- If you prefer not to use beer, you can replace it with 1 ⅓ cup (300 ml) of red wine, three tablespoons of white wine vinegar, and a cup (250 ml) of water.
- Refrigerator: Cool the meat quickly. You can keep the stew covered in the fridge for up to two days.
- Freezer: Allow the meat to cool quickly, place in an airtight freezer container or bag, and freeze. This will keep it good for up to 3 months. Let thaw in the refrigerator.
- Reheat: Heat this stew over medium heat while stirring until hot. Add two tablespoons of water if the sauce becomes too thick.