Vijfschaft Dutch Stew Recipes

DUTCH STEW WITH KALE AND CARROTS (STAMPPOT MET WORTELEN EN BOERE

Steps:

• Layer carrots, potatoes, onions, garlic, kale and kielbasa in large pan on the stove.
• Add 2 tsp salt and enough water to cover halfway up the potatoes.
• Bring to a boil.
• Reduce heat and simmer for 10-20 minutes until potatoes and carrots are tender.
• Remove meat (any kind of sausage is fine) and set aside.
• Drain the water from the potato mixture but SAVE the water!
• Remove the bay leaves.
• Mash the vegetables together. (For company, I separate the carrots and some potatoes and mash those separately. Then swirl them with the kale/potato mash for a really pretty dish) Add potato water as needed for texture/moisture. You may add butter, cream, etc. if you like, but it's really not needed!
• Slice the sausage into 1-2" pieces and arrange on vegetable/potato mash.
• Serve with a salad and dinner is ready!

HACHEE (DUTCH BEEF STEW)

Steps:

• Heat 1 tablespoon oil in a pot over medium-high heat and cook beef stew meat until browned on all sides, 5 to 10 minutes. Season with salt and pepper. Pour in water, bring to a boil, reduce heat, over, and simmer over low heat for 45 minutes.
• Heat 1 tablespoon oil in a skillet and cook onions over medium-low heat until they are very soft and are starting to caramelize, about 10 minutes. Add sauteed onions and uncooked onions to the pot with the meat and simmer for 45 more minutes. Season with beef bouillon.
• When meat is cooked through, season with vinegar, sugar, and curry powder. Remove 1 tablespoon of liquid and stir together with potato starch in a small bowl to make a slurry. Add slurry back to the stew to thicken. Cook for 1 to 2 more minutes.

DUTCH BROWN BEAN STEW (VIJFSCHAFT)

Steps:

• Put the beans in a large casserole and cover with lightly salted water. Bring to a boil, and reduce the heat to low. Cover and cook until almost tender, 45 to 60 minutes. Drain, saving 3 cups of the cooking liquid. Return the beans to the casserole with the reserved liquid.
• While the beans are cooking, in a large skillet, cook the ham fat over medium heat until it is sizzling vigorously. Brown the bacon and sausage together until the sausage is no longer pink, if using fresh sausage, or until the bacon edges are crisp, about 10 minutes.
• Add the carrots, onions, and apples to the casserole with the beans and simmer over low heat for 15 minutes, covered, stirring occasionally. Add the potatoes and salt and continue to cook until the potatoes are tender, about 1 1/4 hours. Stir in the dissolved cornstarch to thicken the sauce, then stir in the butter.
• Transfer the sausage and bacon and any accumulated fat to the casserole and push down into the stew. Heat for 5 minutes over low heat, covered. Then serve from the casserole. Makes 6 servings.
• Real Stew.