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A square photo with a white plate with mashed potatoes and stew with gingerbread and apple syrup on top. A white marble surface. A fork pierces the meat.

Slow-Cooked Beef Stew with Speculoos and Apple Butter

Andréa
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.
Cook Time 15 minutes
stew time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Course Dinner
Cuisine Dutch, European Cuisine
Servings 4 persons
Calories 255 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

NOTES

1. Beef steaks: Chuck roast is used in this recipe. But you can also use a round roast (top or bottom) or tri-tip roast for this beef stew. This meat needs a lot of stewing time, so it has time to absorb all the flavors well and, at the same time, become wonderfully tender.
2 Beer:
  • 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.
3. Slow cooker: Turn on the slow cooker for 8 hours on a low or 5 hours on a high setting to get a delicious stew with gingerbread and apple syrup.
4. Stove top: You can also make this recipe on the stove. Sear the meat with the garlic and onions. Add the other ingredients and let it stew for 15 minutes with the lid on the pan. Stir everything well. Simmer the stew (a hot plate works well here) for another two hours, occasionally stirring with the lid on the pan. If the meat becomes too dry, add water.
5. Storage:
  • 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.

Nutrition

Calories: 255kcal | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 115mg | Vitamin A: 18IU | Iron: 3mg
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